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- Use softened butter to make icings, but do not try melting hard butter for use. Just let it thaw to room temperature till soft.
- Use unsalted white table butter to make icings. But if you have mastered the art of extracting butter from top cream or malai of milk, then you may use this butter too. But before using, wash this lump of butter with lots of cold milk 3-4 times, and remove all water traces before proceeding with recipe.
- Whether or not a recipe mentions it, a pinch of salt make all the difference to the texture and keeping quality of the icing. Also, a few drops of lemon juice added towards the end, to white icing, will make it whiter.
- For icings which are used for spreading (not piping), a little milk added instead of only butter, will reduce the calories, the texture will be smoother, and handling will be easier.
Icings and Toppings's Index
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