Cooking Tips: Butter, Cream and Icing
ICING TROUBLE
To avoid the cream from becoming watery and for it to come out of the pipng bag easily; the cream has to be chilled before you start to beat it.
A safe way is to place the container over ice.
If cream is not chilled enough it will always curdle (and water separated will ooze out), and the rest will be buttery.
SOUR CREAM
Add a bit of lemon juice to fresh cream to make sour cream.
GARLIC BUTTER
For a quick recipe of garlic butter- just take plain butter and a couple of cloves of garlic and put them into a garlic press.
SOUR CREAM
Add a bit of lemon juice to fresh cream to make sour cream.
GARLIC BUTTER
For a quick recipe of garlic butter- just take plain butter and a couple of cloves of garlic and put them into a garlic press.
Just give it a squeeze and you end up with perfectly soft garlic butter in a jiffy!
BUTTER IT RIGHT
If you need to bring butter to room temperature in a hurry, shred the butter in a grater.
BUTTER IT RIGHT
If you need to bring butter to room temperature in a hurry, shred the butter in a grater.
It will bring the temperature down.
ICING ON
To avoid your frosting from becoming hard and prevent it from cracking, just zap in a pinch of baking soda and it shall remain moist.
WHIPPED CREAM
While whipping cream never overdo it otherwise you will end up with butter.
To avoid your frosting from becoming hard and prevent it from cracking, just zap in a pinch of baking soda and it shall remain moist.
WHIPPED CREAM
While whipping cream never overdo it otherwise you will end up with butter.
Always whip over a tray of iced water or ice cubes.
Whip in sharp upward strokes till soft peaks form.
Keep in refrigerator till used.
RUNNY ICING
To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.
SOUR CREAM
Sour cream can be made successfully by adding a little lemon juice to fresh cream.
HEATING BUTTER
When using butter or margarine over direct heat, always add a little oil to avoid the butter burning very fast and thus getting discoloured.
RUNNY ICING
To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.
SOUR CREAM
Sour cream can be made successfully by adding a little lemon juice to fresh cream.
HEATING BUTTER
When using butter or margarine over direct heat, always add a little oil to avoid the butter burning very fast and thus getting discoloured.
Posts
