wilton的buttercream配方

stiff consistency(tp pipe rose)
1 cup vegetable shortening（就是酥油，也可用黄油）
1 lbs of confectionary suger
2 tbs water
1 tbs merigue podwe(蛋白代替物，稳定剂，可不加或用一个蛋白代替，若用蛋白前面的水亦省略）
1 teaspoon vannila extract
yield 3 cups
medium consistency(border etc)
add one teaspoon of water to each cup of stiff icing
thin consistency (to ice the cake)
add 2 teaspoons of water to each cup of stiff icing

所有跟帖： 

• 蛋白代替物，稳定剂是做什么用的呢? -吃透透- ♀ (0 bytes) () 10/27/2004 postreply 21:44:20