Some cosmetic changes in preparation for larger site changes in the works.


Hey Tess, thanks for posting that link for the Russian piping tips. I just made

Veteran Member
16722 posts
Joined: Dec 12, 2005


Posted to Thread #29103 at 9:21 pm on Oct 15, 2016

her (Montreal Confections) Buttercream Icing and it worked really well. Had to break out my "buy margarine once a decade for New Orleans gumbo and keep it in the freezer until the urge hits". I can't even remember when I bought this last package of Blue Bonnet, but the expiration date was 10/10/2015.

Oh well. It's been in the freezer since purchase and worked fine.

She recommends cutting butter with margarine to give sharper piping effects and to reduce the yellow color of the icing (for tinting purposes). Of course, she was using an unsalted white margarine and I was using a salted yellow margarine but like I said, the taste was very nice and light. It reminds me of my mother's torte icing made with a coux base.

Pipes beautifully.

Here's what I used: (smaller amount)
100 grams of unsalted butter
100 grams of Blue Bonnet margarine
1 tsp clear vanilla
squeeze of Karo light corn syrup. [That is actually her instructions, but on the video, she puts it on the scale and gives a weight (30 grams for full recipe). I just went with the "squeeze"
250 grams of powdered sugar.

Beat the dickens out of it. She beats the fat mixture of 3-5 minutes and then, after adding the powdered sugar, beats for another 8-10 minutes.

I piped 1.5" high swirls on 12 cupcakes with no icing left over.

Cupcakes were boxed "Butter Pecan" cake mix that I cored and filled with Theo caramel, then topped with icing.


Jesus saves. Buddha recycles.

Other messages in this thread: