There’s a couple things I like to do: the first is to beat the frosting for about five minutes. This will lighten the color quite a bit. The second is to add a little white food coloring or the slightest bit of purple food coloring (it acts like purple shampoo and cancels out the yellow).
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What are your tips for making the perfect buttercream, one that doesn’t taste too buttery and is light and fluffy.
The keys to this kind of buttercream are threefold: first, make sure to sift your powdered sugar to get rid of the clumps; second, add a few tablespoons of heavy whipping cream; third, after the ingredients are combined, turn your mixer to medium-high speed and mix for about five minutes – this will lighten the texture and color of the frosting.
You’ll actually want to add the chocolate while it’s still warm in a slow and steady stream to temper the chocolate.
How would you recommend tweaking your buttercream for hot areas like the south? (it just melts here!)
I always run my AC a bit more when I’m frosting cakes and I always make more to chill them between the crumb coat and final coat of frosting. I also chill the cakes after I make them. Don’t let them sit at room temperature too long.
Buttercream! I’ve never used fondant. I’ve tasted it and don’t love it, so I’ll never use it. I only make what I like to eat!