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 Post subject: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 8:30 pm 
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Just wondering if anyone uses a stabilizer for their frostings and if so what. I'm taking a Wilton class and they use meringue powder which isn't vegan. I saw a post online somewhere that someone uses sweet potato starch which I've never even seen.

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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 8:34 pm 
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appifanie, while i'm no help on the frosting stablizer, i can tell you that i've found sweet potato starch at my local asian market. so if sweet potato starch turns out to work for stablizing frosting you might be in luck if you have an asian market close to ya.


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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 8:35 pm 
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why do you need to stabilize your frosting? so it won't melt when left out? or is it to make decorations?

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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 8:41 pm 
Bought 20lbs of vegan protein powder
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both, mostly for decorating. and maybe I don't even. I'm still figuring things out, checking for subs, things like that.

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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 8:50 pm 
And you never will.
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I used to make the recipe with meringue powder pregan, and now I just make a basic buttercream. I've never really been able to tell the difference. If you're really worried about it getting soft, just use all shelf-stable shortening (like Crisco) and no EB, and it will hold up really well.

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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 9:05 pm 
Bought 20lbs of vegan protein powder
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all crisco? does that taste good? (that'd save me some moolah)

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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 9:38 pm 
And you never will.
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I would definitely go with all crisco especially while you're doing practice cakes and decorations. It's not as good as with EB, but if you add a little butter extract (Wilton brand is vegan) and definitely add a pinch of salt, it's pretty good!

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I'm in a pure mood with poopietits now. Damn her jugs! - interrobang?!
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Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars


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 Post subject: Re: Frosting Stabilizer
PostPosted: Mon Jun 11, 2012 10:03 pm 
Bought 20lbs of vegan protein powder
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awesome! it seems like my cake isn't being eaten much anyway, so whatevs. thanks!

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 Post subject: Re: Frosting Stabilizer
PostPosted: Tue Jun 12, 2012 8:43 pm 
Should Write a Goddam Book Already
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Yeah, since it's just for class skip the EB and use shortening. That will also crust better and be easier to make roses and things with. I've never used any stabilizer and things turn out fine.

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 Post subject: Re: Frosting Stabilizer
PostPosted: Tue Jun 12, 2012 9:08 pm 
Bought 20lbs of vegan protein powder
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this is exciting. cause boxes of eb sticks are $3 and crisco sticks have twice as much for the same price. i just read my wilton class book today and the recipe totally says all crisco with butter flavoring.

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 Post subject: Re: Frosting Stabilizer
PostPosted: Wed Jun 13, 2012 7:51 pm 
Bought 20lbs of vegan protein powder
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i found http://vegefoodie.wordpress.com/2010/01 ... -course-1/ that says

Quote:
on the buttercream recipe: the basic buttercream icing recipe (which is ironically so named, since it uses veg shortening like crisco) recommends adding in meringue powder (dried egg-white powder) to get a good consistency and to help set the frosting. i don’t take eggs and was not willing to add in meringue powder. luckily, i had read madhuram’s post on how she did not use meringue powder as well, but was able to get a good frosting consistency, so i did not have to deal with the challenge. when i mentioned this to my instructor, she went one step ahead and actually researched and emailed me tips on what to do. she recommended two options – 1.) add a little cornstarch to your buttercream (about 1 to 1-1/2 tbsp per 1 recipe); and 2.) add 1/3 cup cake/pastry flour per 1 buttercream recipe. i tried out the cornstarch method and it worked out wonderfully well for me. i have not tried the pastry flour tip, so no comments from me on that one.

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