I’m obviously a mediocre bakery And even the worst decorator.As someone with a nearly constant quiver that gets worse when I try to do fine and accurate work, that’s not what I’m doing Will be good at. But my biggest problem with baking and decorating cakes has little to do with the artist’s skills. It has more to do with the fact that I’m always running out of matte before the cake is completely matte.
I don’t blame the recipe developer.I’m sure I will start It’s frosty too much It’s going to run out prematurely, but I can get too old and start using butter cream wisely, especially if I can double the butter cream (or cream cheese frosting, etc.) you can’t. Regardless of the recipe, I double it. That way, you don’t have to worry about running out. Can I frost the cake? Stress Free.
What to do with your extra frosting
Can this plan lead to “too much frost”? No, that’s not the case.It can lead to Bonus Butter cream (or cream cheese frosting, or similarly high fat content frosting) freezes very well, so frosting is fine Keep in “good” condition for up to 3 months in the freezer.
When you want to use it — maybe To fill some sandwich cookies Or frost a bit cupcake— Just move it to the freezer for 24 hours and bring it to room temperature at the counter. (Don’t worry about “getting worse” at the counter. According to Wilton, Butter cream can be hung on the counter for up to 2 days. ) When it reaches room temperature, whisk it back on a stand or hand mixer and frost whatever you need frosting. (I also ate frozen chocolate butter cream directly from the freezer.Honestly? I recommend it. )
Always double the frosting recipe
Source link Always double the frosting recipe