Writing will flow easily and won’t break. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Thin consistency is best for cake frosting, as well as piping lines and letters. For pure white frosting, add up to 4 tablespoons of liquid. Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting.Medium consistency is best for borders such as stars, dots, rosettes and shells, and other decorations that remain relatively flat. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium Consistency : Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting.This consistency is generally best for piping upright petals for flowers. Best for dimensional decorations that need to retain their shape when piped. Stiff Consistency: Gradually add additional powdered sugar for a stiffer consistency that still flows easily through piping tips.However, it will need to be thinned for frosting birthday cakes and borders. This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. If you’d like to see this recipe in action, watch the video below! The key for both adjustments is adding small amounts until you achieve the right consistency. If frosting is too wet, add 1 tablespoon at a time. If frosting looks dry, add small amounts of liquid (¼ to ½ teaspoon at a time).
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