SOFT ICING
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Toppings - Toppings Colourings, Essences and Pastes - Pastes Icings and Fillings - Creams |
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| Recipe No: R640b | ||||||||||||||||||||||||
| USING PETTINA BUTTERCREAM CONCENTRATE | ||||||||||||||||||||||||
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| Method: | 1. Make up Buttercream Recipe No. R640a using PETTINA BUTTERCREAM CONCENTRATE. 2. Place ingredients in mixing bowl and blend together until smooth. 3. Use immediately or store in a refrigerator until ready for use. 4. This icing is suitable for piping on yeast buns or for use on sponges and cakes. 5. If a more fudge type icing is required, increase the buttercream to 350g and decrease the water to 50g. 6. If a thinner, smoother icing is required, use 150g buttercream and 100g water. |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||