Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 24-03-2004, 03:24 PM
Tara
 
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Default butter icing

I cant seem to get my butter icing 'stiff' enough to pipe no matter how much
icing sugar i put in. Is there something I should be doing that I dont know
about?



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Old 24-03-2004, 04:59 PM
Vox Humana
 
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Default butter icing


"Tara" wrote in message
...
I cant seem to get my butter icing 'stiff' enough to pipe no matter how

much
icing sugar i put in. Is there something I should be doing that I dont

know
about?


Perhaps your kitchen is too warm.


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Old 25-03-2004, 05:07 AM
Puester
 
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Default butter icing

Tara wrote:

I cant seem to get my butter icing 'stiff' enough to pipe no matter how much
icing sugar i put in. Is there something I should be doing that I dont know
about?




Keep it cold/chill before piping.

gloria p
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Old 25-03-2004, 10:09 PM
alexbrown77
 
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Default butter icing

I agree with gloria. Mix the icing and then place it in the
refrigerator to harden the butter. When it is stiff, place it back in
the mixer and wipe with the whisk attachment for a few seconds until
it is the consistency that you would like. If it is too hard, place
the bowl on top of a pan of boiling water for only a few seconds and
then whip...becareful...the boiling water will melt the butter really,
really quickly...


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