Annabel says:

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

It’s re­ally im­por­tant the but­ter is soft but not melted for this ic­ing. Once but­ter melts it sep­a­rates and won’t re­con­fig­ure back to the smooth, creamy emul­sion we know as but­ter, so you won’t be able to get the fluffy, creamy tex­ture that is the essence of but­ter­cream ic­ing.

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