Tuesday, 20 May 2014

How to make an small batch of buttercream?

     There is always an need to stay in shape, isn't it?  Most of us are foodies and we try to explore with high-calorified contents, forgetting about their impact with our waistline:P  So, what happens when we make more than needed buttercream or any other sinful delights? We try to consume them someway or the other, adding more fat to our peaceful life.  So, as an extra-cautious tip, let me start my post about making an small batch of buttercream for your delicious bakes.

And, what is extra special about this batch is that, it has cornflour, which stabilizes the cream from high temperature. Also, due to hot summer, I prepared them with an touch of 'icebath'.   The resulting buttercream was super-creamy and delecious.  They can be cling-wrapped and stored in refrigerator, for upto two weeks.

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