I own a kosher bakery and I just started using Sweetex Z and i am having problems with my buttercream. What I do is mix equal amounts of Sweetex and fondant.
I really need a better mix
Anybody have a good mix?
I assume you're using Sweetex and pouring fondant. Why is that? Isn't that a little expensive? What is the problem you are having with the buttercream.....is it too soupy? Why not use powdered sugar.....is that not kosher?
Here is a Sweetex buttercream recipe. The meringue powder is optional.
1 tsp vanilla extract
1/2 tsp butter flavor
1/4 tsp almond flavor
1/2 cup water
1 1/2 cups Sweetex
1 TBS meringue powder (optional)
1/2 tsp popcorn salt (or regular salt)
2 lbs. powdered sugar
Add salt, vanilla, butter, and almond flavors to measuring cup. Add cold water to make 1/2 cup.
Beat Sweetex and slowly add water until fully incorporated. Beat in meringue powder. Gradually add powdered sugar. Beat 2 minutes at medium speed.
This recipe is in its original form….however….*I* don’t use popcorn salt, just regular table salt. Popcorn salt is finer ground so I guess it would dissolve better, but I find regular salt is just fine. Just make sure to stir until dissolved.
Also, I have made this with AND without the meringue powder. I found no difference. I think the meringue powder is supposed to make the frosting stand up better in heat and humidity.
Parve means you can use with meat or dairy.So confectionary sugar is ok and a lot less money. Are you using a good fondant?
So switch back