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Beat until mixture is thick and creamy. Add more powdered sugar for frosting thick enough for pastry tube decorator. Add food coloring if you like.
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Have been thinking of trying PS99 instead of Crisco in my buttercream. Would I use the same amount? I use a half cup with each single batch. I am having some separation issues lately.
this sounds like a good idea. Apparently, products like ps99 not only allow for more absorption of sugar and liquid than regular shortening, but it also cuts out the greasy taste and makes the baked goods hold up better in warm climates. If your separation issues are coming from temperature issues, this could help solve your problems.
You do however have to rely on more extracts to make it flavorful, and you cannot bake with it at all! It must be applied afterwards
some ppl on the forums make it sound like ps99 and crisco are pretty interchangeable, in fact some ppl use 1/2 crisco 1/2 ps99 and it comes out fine
here's a recipe that i'm sticking below www.mycakeschool.com/
2 cups (386 g) high ratio shortening (We use Sweetex and CK brands)
2 Tablespoons (24 g) clear vanilla extract
1/2 teaspoon (2 g) butter flavoring
1/2 teaspoon (2 g) lemon or almond flavoring
4 lbs. (1820 g) confectioners sugar
1 cup (238 g) or more if needed - milk or heavy cream (you get a softer crust using heavy cream)
1/2 to 1 teaspoon (2g to 4g ) salt ( I use popcorn salt because of its fine grain or let your regular salt dissolve in the milk) This will cut the sweetness.
Cream the shortening and flavorings . Add the confectioners sugar and cream, mixing slowing and gradually increasing speed . Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR. If you are still seeing what looks like bubbles that have burst (small circles) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
This is still sweet though the salt cuts some of the sweetness.
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