FROSTING EXTRAFIRME para Tartas y Cupcakes | Receta by MARIELLY

FROSTING EXTRAFIRME para Tartas y Cupcakes | Receta by MARIELLY


Hi, I’m Marielly and welcome to Ponquecitos and Cakes Today we are going to make a frosting or butter glaze the frosting will serve to cover all the imperfections that your cake has and So have a perfect finish before placing the fondant is also going to serve if you are going to perform a Dripcake or if you are going to make some cupcakes and you want be firm the cream Frosting is the ideal cream for this so let’s go with the recipe The first thing we must do is sieve or sift the sugar glass for it we go to use a colander and so you We will remove any type of grumo or crystallization of sugar. The amount of necessary ingredients for this recipe the accounts in the Ponquecitos and Cakes blog in the video description box I left the link and also in this upper part of the video, it is important to save the sugar glass in a place where it is not in contact with moisture since this increases the possibility of crystallization. If you find many hard particles pass it through the colander two or three times We diluted the salt with water or the liquid you are using. For a white frosting use stays transparent since if you’re not they will add color, you can also use natural fruit juices, this if without exceed the amount of liquid that I indicate you in the recipe, now we incorporate All the ingredients: we can like butter or margarine although this last will subtract a little firmness from your cream, we heat a tad glucose in the microwave before incorporate it or if you prefer you can also use corn syrup we now incorporate our liquid flavor and salt, to which we have united previously before beating. Now we begin to beat at low speed and when observing that one begins to form a mass we increase the speed a little and so on until you have more creamy texture Have a cat tongue palette by hand so that you can go cleaning the walls of the bowl and achieve a mixture completely hermogenea finally we beat at full speed And it will be ready when it changes color and has a very creamy texture. Now I’m going to give you some tips that are going to go great while using your Frosting If you are going to use your frosting for a dripcake or for cupcakes you can dye it color is your preference, use food dough or gel dyes also if you want it even more white you can use food coloring white both in paste and in gel. While not you’re wearing it, cover it with film paper touching the surface to prevent it from dry when in contact with the air You can have your frosting in the fridge houses 15 days in perfect condition and when you take it out you must beat it again so that this one creamy and if you freeze it It can be frozen for up to three months as long as you have used the base of water. If you used milk or a type of cream the duration time will be more short about three days For use on masks you can give it several layers and so achieve perfect coverage before of the fondant or to use it with nothing I hope you like the video of the day of today it’s like that remember give me your like it and Share with your friends. We’ll see you soon with another recipe. Bye! do not forget to SUBSCRIBE You can also find me on facebook twitter and instagram And in the Ponquecitos and Cakes Blog

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