One portion of buttercream can cover a 20 cm cake or 12 cupcakes
All ingredients must be at room temperature.For one serving: Mix 125 ml of water with 125 g of buttercream in a bowl and whisk it. Leave to stand for one hour at room temperature. Beat 150 g of unsalted butter for about 5 minutes until it has a creamy consistency. Put a small portion of the output, the buttercream mixture into the butter cream and whip it to have been completely absorbed in the butter cream. When the whole buttercream mixture has been mixed with the butter cream, whip it for about 10 minutes.
you need 1 bowl, 1 standart or electric mixer and 1 pastry bag.
whip 80 g of vanilla icing mix with 190 ml milk.
No added colours
Recipe for frosting:
Pour 150 g icing mix into a bowl and add 100 ml water. Mix the ingredients together and leave for one hour. Beat 180 g of butter for about 2 minutes, in a bowl for itself. Then mix half of the icing mix into the butter and whip it completely so it gets completly absorbed. then add the rest of the icing mix, and whip for 5 minutes
White glaze mixed and used in silicone mats from various manufacturers
You will need 1 bowl and a spatula
Mix 100 g of Royal icing mix with 12-14 ml of water in a bowl
No palm oil
No hydrogenated fats
you need, 1 bowl, 1 standard or electric mixer and 1 piping bag
whip the whole bag of Flower cream (300 g.) together with 360 g of softened butter.
Gluten freeNo preservativesNo palm oilNo hydrogenated fats
CMC, Petal Powder (tylose) is used to harden fondant and marzipan and make it firmer for modeling purposes. 1 tsp. to 250 g. fondant. Let it rest for at least 20 min. before use.
Can also be mixed with water to glue: 1 spoon CMC and 30 spoons of water. Let it sit overnignt in the fridge.