August 2006 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
NER: Buttercream Frosting Help
Everytime I make buttercream, it comes out a bit lumpy and not as smooth as I would like. Does anyone here, ESF, Major, PGH, etc, have any suggestions? Like should the butter be room temp or cold?
Thanks for your help!
Re: NER: Buttercream Frosting Help
I have only made buttercream once and it came out lumpy. So I am no help.
But Elizabeth's suggestion sounds like it would work.
The only thing cold butter is useful for is pie crust and buerre blancs.
what kind of buttercream (american - aka butter plus milk plus powdered sugar or a cooked one like swiss or italian or french?)
American - room temp butter and dont skip the milk - it helps smooth it out some IMO. Personally though I think the fancier buttercreams (made wtih eggs) are worth the trouble... omg so yummy!
Thanks for help; unfortunately I still had lumps! I didn't sift the sugar though and I didn't use egg whites or milk (though used egg nog). I won't give up!
And, in the end, they still tasted great!