TIPS!

FOR BEST QUALITY RESULTS!

STEP 1: SOFTEN TO ROOM TEMP.

FROM FRIDGE:

  • BRING TO ROOM TEMP. (~60°F.): 25 SECONDS IN MICROWAVE, OR 2-4+ HRS ON COUNTER.

FROM FREEZER:

  • BRING TO ROOM TEMP. (~60°F.): 40-50 SECONDS IN MICROWAVE, OR 2-4 HRS ON COUNTER.

** READY TO WHIP WHEN TEXTURE OF SOFTENED BUTTER. (MONITOR TO PREVENT OVER-MELTING.)**

STEP 2: WHIP

ONCE FULLY AT ROOM TEMP:

  • PLACE FROSTING IN MIXING BOWL & WHIP ON HIGH WITH MIXER & PADDLE ATTACHMENT UNTIL FROSTING TURNS SMOOTH & CREAMY.

TROUBLESHOOTING TIPS:

  • DO NOT MIX BY HAND OR USE IMMERSION BLENDER, AS PRODUCT MAY DEFLATE.
  • ITALIAN MERINGUE BUTTERCREAM IS TEMPERATURE SENSITIVE.
  • DO NOT WHIP PRODUCT IF FROZEN OR SUB 60°F.
  • IF PRODUCT APPEARS SEPARATED, WET, OR CURDLED, PRODUCT IS STILL COLD & NEEDS TO BE WHIPPED LONGER. KEEP WHIPPING UNTIL TURNS SMOOTH / CREAMY.
  • IF PRODUCT APPEARS TOO SOFT / THIN, THE PRODUCT IS TOO WARM. PLACE IN FRIDGE & RE-WHIP.

STEP 3: FROST!

FROST ON TREATS:

  • SET FROSTED TREATS IN THE REFRIGERATOR TO FIRM UP.
  • STORE FROSTED TREATS IN THE REFRIGERATOR FOR UP TO 7 DAYS.