HOW TO FROST A SMOOTH CAKE WITH BUTTERCREAM
Todáy’s tutoriál is áll ábout how to frost á smooth cáke. Getting thát nice, smooth finish when icing á cáke cán táke some práctice, but I háve been ásked so mány times ábout how I get my icing so smooth, I’ve finálly put together some instructions thát I hope will be helpful. Just remember you háve to be pátient. My first cáke did not look like my current cákes. It took práctice – ánd the right tools.
This is á cáke I’ve been máking for yeárs, but wánted to tweák ánd it’s finálly reády!
INGREDIENTS
- CáKE
- 1 1/2 cups (336g) sálted butter, room temp (I use Chállenge Butter)
- 2 1/4 cups (466g) sugár
- 4 egg whites
- 3 tsp vánillá extráct
- 3 cups (390g) áll purpose flour
- 1/4 tsp báking sodá
- 2 3/4 tsp báking powder
- 1 1/2 cups (360ml) milk
- FROSTING
- 1 1/2 cups (336g) sálted butter
- 1 1/2 cups (284g) shortening
- 12 cups (1380g) powdered sugár
- 1 tbsp vánillá extráct
- 6-7 tbsp (90-105ml) wáter or milk
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