Official Baking Questions Thread

Scrubs - yelling Cox
Posted on 02/01/2010 by bluemotion
The LJ Abuse Team is unable to resurrect our kid sister kitchenfaq, so until we get a replacement community up and running, this is the place to post your questions. Here are the steps to follow:

1. Post your question in a comment to this entry with a subject describing your question.
2. Patiently wait for other members to reply to your post with their advice.
3. Follow their advice and proceed to epic win in the kitchen!

Again, this is only temporary. We are not going to open this community to questions. We already have a lot of content to keep organized with just the recipes. It will probably take a week to get a new community set up, though, so please bear with us, and we appreciate any help you can offer our fellow members with their questions. Check back often to see if someone new needs help, or if you want to be super scrummy, track this thread. If not, there's a link back here on the community userinfo page. Thanks everyone.
sushidog Re: I want stiff frosting!27th-Apr-2010 03:08 pm (UTC)
That looks like chocolate buttercream; by weight you want two parts confectioner's/icing sugar to one part butter, plus some cocoa powder, at room temperature. Sift the sugar and cocoa, then beat into the butter. If it's too stiff, add a little milk. Keep beating until it's smooth and soft-ish but stiff enough to hold its shape.

Edited at 2010-04-27 03:09 pm (UTC)
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