1 - First attempt was successful. It is much lighter than buttercream icing, of course, and isn't overly sweet. I was a little concerned about the quantity of sugar, but it worked very nicely. I don't have to make any changes to the recipe, but it's a good base for other flavors. Oh! The home-made fennel liqueur! I made it for the vanilla cake recipe. Surprisingly, it has staying power on the cake, likely because of the sugar.
2 - I didn't have the full amount of cream and I tried adjusting the ratio of sugar and I didn't freeze the bowl and beater and the icing is running a bit. This means I haven't set up the experiment properly since I didn't actually follow the instructions. Next time, FOLLOW THE RECIPE!
2 cups heavy cream, well chilled
1 cup sifted icing sugar
1 tsp vanilla
- Put the mixing bowl and beater in the freezer until well cold.
- Beat the cold cream in the frozen bowl just until frothy.
- Slowly add the icing sugar and vanilla while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
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