I LOVE this recipe! For those that have had issues, here are some tips, as I have now made this several times over the last few weeks with a couple of variations. The butter or margarine should be room temperature at the most. When whipping the butter/ sugar mixture, whip until it lightens in color. I found marg hold shape better, but butter tastes better. It will still be grainy from the sugar, but that will go away when the milk & flour mixture is added. Mix all together for 1 to 2 minutes before using. This will get rid of any grainy-ness I always put the milk/ flour mix in the fridge & use it cold. This should be the consistency of custard. To avoid getting a skin on top, place plastic wrap directly on the mix when cooling.I do this the night before. I piped 96 cupcakes with this recipe, & they held shape for 2 days before being eaten.
I tried subbing cream cheese for the butter(1/2) and it would not hold its shape but tasted amazing! I will keep that in mind for a fruit dip.
One additional note: I have now made this with butter 3 times, and they did not turn out nearly as well(a mess, really). I adjusted my rating slightly to reflect this.
I hope this helps!
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I LOVE this recipe! For those that have had issues, here are some tips, as I have now made...