32
votes
Coffee Grounds and Gritty Butter Cream Icing
Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.
Actual ground coffee will never dissolve.
When you make 'real' coffee you run/pour/pass water ...
- 27.9k
20
votes
How can I pipe multicolored flowers?
There are a few different methods to achieve this. The end goal is to get layers of different colored frosting in rings in your piping bag. The method I ended up preferring uses a piece of cling film/...
- 16.3k
11
votes
Accepted
Preparing as much as possible of a cake in advance
If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (...
- 42k
10
votes
Coffee Grounds and Gritty Butter Cream Icing
It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and ...
- 42k
8
votes
Accepted
Help on understanding frosting
Based on your description, I am 99.999...% certain that your wife likes the good ol' American-style Wilton buttercream. It's literally butter and powdered sugar whipped together, with a little milk, ...
- 5,074
6
votes
Coffee Grounds and Gritty Butter Cream Icing
The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso ...
6
votes
Accepted
What technique or tools should I use to make frosting in this particular shape?
I would wrap the lower part in something, plastic foil is probably best because it is slightly elastic and can be stuck together to be tight. You can try lightly oiling the inside of the plastic wrap, ...
- 983
5
votes
How can you change flavors in store-bought frosting?
Yes, you can certainly mix in something to change the flavor, and cream cheese sounds like a good option. You will probably need to soften the cream cheese (microwave for a bit, but don't melt it), ...
- 1,821
5
votes
Coffee Grounds and Gritty Butter Cream Icing
As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very ...
- 385
4
votes
Freezing Buttercream Flowers for later use?
Put them in the freezer on your parchment covered baking sheet for an hour. Get your Tupperware and cover the bottom with a folded paper towel. Then remove the flowers and put them in the Tupperware. ...
- 6,265
4
votes
Adjusting whipped cream to hold its shape longer?
Plain whipped cream is somewhat problematic as an icing. It doesn't hold shapes well, and it begins to deflate and weep after just a few hours, even in the refrigerator.
There are a number of ways to ...
- 4,416
4
votes
Piping whipped cream icing vs buttercream
You could try adding a piping gel, such as the one found here, which contains no eggs or dairy.
Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You ...
- 2,828
4
votes
What is a stable frosting for a cake that will be in warm temperatures at an outside party?
Here is an interesting entry from King Arthur Flour, who should not have a major stake in the game. They hit a bunch of varieties with a hair drier to see how they held up. Their test though was ...
- 8,653
4
votes
Can I make a buttercream using cacao butter?
Cocoa butter isn't like regular butter as it is very hard at room temperature. It's what makes chocolate so hard when cooled, so it's not ideal for a creamy frosting. There are many other alternatives ...
- 73.2k
3
votes
Piping whipped cream icing vs buttercream
The main pitfall to whipped cream is that it has to be kept cold. Your hands will heat up the cream in the bag, causing it to lose volume and pipe sloppily.
Stabilizing the whipped cream will help. ...
- 4,416
3
votes
Reducing butter levels in Swiss or Italian Buttercream
If you are ok with a slightly less stable version (mainly an issue when piping fine details, swirls and such are no problem), and a more cream-ish color as opposed to the white meringue-based types, “...
- 57.5k
3
votes
Accepted
Did I turn my frosting into mayonnaise?
It might have the consistency of mayonnaise but so do many sauces, sweet or savory. If it tastes good to you, it's fine so use it.
What I do when I want a tart citrus taste (for many things, not just ...
- 3,963
3
votes
Can you cover an angel food cake with fondant?
Angel food cake has a very light and springy texture. It has no fat and so can sometimes feel more dry than other types of cake.
It is eaten precisely because it has a lighter, less rich, flavor. ...
- 47.4k
3
votes
Coffee whipped cream filling
You should be fine, but you may have difficulties dissolving the instant coffee in cold cream.
Let me suggest a tiny tweak:
Dissolve the instant coffee in a tablespoon or two of boiling water, let ...
- 57.5k
3
votes
Is there a frosting similar to whipped cream but without cream?
There are dozens of different types of frosting.
Whipped cream frosting is one of them. It's made very simply by whipping heavy whipping cream until it reaches stiff peaks and then adding a ...
- 16.3k
3
votes
Accepted
What's the kind of cake that have liquid frosting that drips when you open the package?
Ok found it. they're called pull-me-up cakes or tsunami cakes or in my opinion quite ambiguously, doll cakes.
- 161
3
votes
What technique or tools should I use to make frosting in this particular shape?
I would recommend preparing a frosting which has the consistency of heavy whipped cream, or the consistency of a very well made chocolate mousse: incorporate a lot of air, it's one of the secrets. ...
- 61
2
votes
Accepted
How to change this frosting recipe to get a thicker result?
Cream Cheese.
Whip in as much as you need to...
It won't be perfect Le Cordon Bleu, but it will be pretty good.
Bon Appetit
- 58.3k
2
votes
Shortening to Swiss Buttercream
Yes, shortening can be used in Swiss buttercream. Comments on an online article suggest a couple of good reasons you might want to:
The buttercream will hold up better in warmer weather than an all-...
- 7,088
2
votes
How can I attach printed rice paper decorations to cakes / cookies?
A cake teacher taught me this method and it works beautifully.
Trace your image onto the rice paper (bumpy side up) with edible ink.
Cut the image out with about an 1/4 inch border left on. Place ...
- 21
2
votes
How can I attach printed rice paper decorations to cakes / cookies?
I see you got no response about the fondant discs - use ready to roll fondant/ sugarpaste (different names depending where you live)and roll it out to about 3mm thick. Using a round cutter, cut out ...
- 21
2
votes
Pre-frosting cake with jelly
Yes, you can do this and it is not unheard of in continental European-style cake recipes that tend to be on the dryer side than many American cakes. A good example of this is Sachertorte, which has a ...
- 2,966
2
votes
how long does swiss meringue last?
Swiss meringue is a very stable meringue compared to the more commonly used French meringue.
Swiss meringue is a meringue that has been heated and cooked so that the sugar has melted and reached a ...
- 8,833
2
votes
Accepted
Creating a specific cream for a cake?
I assume we are talking about a variety of the Eastern European treat called Oblatne (or a variety of that name)? Which consists of five to eight layers of store-bought wafers (not "waffles" - in some ...
- 57.5k
2
votes
Multi-nozzle piping rig?
Food safe zip ties do exist. A thin rolling pin or knife steel could make a handle crossbar for a couple of piping guns, and palette knives or narrow cutting boards could be useful as structural ...
- 15.2k
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