The other night, I was reading my Primrose Bakery Cookbook, Primrose Bakery Website, you know, just to gather some tips on my baking excursions. And... here are some helpful tips I learned from this book on making some yummy buttercreams!
1. Always make sure that your ingredients are the highest quality to ensure the tastyness of the buttercream- such as farm fresh butter and pure madagascar bourbon vanilla extract! With citrusy buttercreams, always use the freshest and most juicy fruits.
2. Always make sure your ingredients are at room temperature.
3. Whip the frosting for several minutes- longer than you think it needs- until it is very creamy and at the perfect consistency.
4. Before each time you apply frosting to a cupcake, mix the frosting a little first so that it remains the perfect consistency.
5. To store the buttercream, you should keep the frosting in an airtight container at room temperature. You should never refridgerate the buttercream. Buttercreams stay good for up to 3 days stored this way. The next time you use the buttercream, beat the frosting again to get the right consistency first.
I'd like to thank the writers of this book and owners of the Primrose Bakery, Martha Swift and Lisa Thomas, for the great tips and wonderful recipes!
Sweetly Yours,
Rosie
