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Most of the time I make my buttercream with a Swiss meringue (sugar and egg white whisked together over boiling water untille sugar is dissolved). I never have proplems with this icing but it takes a long time to make. I made Nigella's Malteser Cake (Feast, p283). Here the buttercream is made with butter and icing sugar (powdered or confectioners' sugar). I've tried buttercream with icing sugar already a lot of times but everytime I have the same problem - and again with the Malteser Cake. The recipe states that you should mix until smooth. But how long is this - I leave it for quite a while in a stand mixer and still everytime the buttercream has kind of a crunch. Like the powder sugar has crystallized, Have I beaten it for too long? Is it supposed to have this granulated texture? The taste is great but the texture is quite strange.
Posted by Ilseke77. Answered on 16th May 2011 at 12.00Read The Answer
Hi, I am unable to find gluten-free tortillas, so I was hoping make my own. However I have also been unable to find the mexican cornflour required so is this possible with polenta? Or what do you recommend? I know there is an increasing rise in gluten-free products as more people seem to need them now, but am stuck for packed lunch ideas. I really miss wraps! Hope you can help. Cheers, Chunkychocchip.
Posted by Chunkychocchip. Answered on 15th May 2011 at 12.00Read The Answer
I plan on making Nigella's St. Tropez Chicken (Feast, p425), but would like to try grilling it. Do you think it would still turn out well on a grill?
Posted by lelainedc. Answered on 14th May 2011 at 12.00Read The Answer