right where is everyone tonight?? friday night isnt bake night thats sunday! lol
ok another question..
yesterday I made (tried to) a fruit fondant buttercream.. but wrongly added water and it looked all curdled no matter how much I mixed it. so that whent down the sink..
lol
tonight I made buttercream with vanilla extract.. only butter and a slight splash of milk and some drops of lemon flavouring.
Its delish!!!
but I have two probs with it..
1, it tastes all gritty. should I be heating up the butter and milk to melt the icing sugar to prevent this gritty texture? how come betty crocker icing/froting is lovely and smooth with no grittiness?
and
2, it was far too runny.. do I just reduce the splash of milk? or add more icing sugar? It was lovely when piped but ten mins later the new lemon & strawberry cupcakes looked like this cos of the heat>>
https://i149.photobucket.com/albums/s51/tsia977/Image0939.jpg https://i149.photobucket.com/albums/s51/tsia977/Image0940.jpg
tasting blimmin lovely though!
QUESION>
whats a good recipe for frosting?... (NOT BUTTERCREAM STYLE)