December 11, 2009, Newsletter Issue #307: Buttercream Consistency

Tip of the Week

If you make buttercream according to the classic sugar syrup recipe, you may have trouble with the consistency. If the buttercream is too runny, place the bowl in an ice water bath and beat until stiffened. If itīs too hard, with a curdled look, wrap a hot, wet towel around the bowl and beat again until smooth.

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