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buttercream icing

post #1 of 2
Thread Starter 

helloo, i have a question in my buttercream icing i use the ratio 1 part fat and 3 parts icing sugar .is this correct? if i reduce the quantity of icing sugar to lessen the sweetness it wont stay what do i do?

also tell me which from the following icing goes best with which cupcakes?

buttercream icing

swiss meringue icing

post #2 of 2

Typical buttercream ratios (with meringue) is 3 fat, 2 sugar, 1 egg whites.  That will make it a reasonable sweetness

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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