Welcome to the Cake Decorators Q&A

sorry i don’t understand very well english, and i dont see the recipe i understand:

500g butter

1 kg powder sugar

questions:

* MILK???

* butter at room temperature or cold?

*

I wanted to do the hair of the teddy, then how much milk should I put? I put more and more sopffice is, I have no idea how to use the different amounts of milk …

thanks

Hi Lidia,

I use the unsalted butter at room temperature & whisk until pale & fluffty, then add the icing sugar with a teaspoon of vanilla extract,

I have never put milk in so i guess it would be a tablespoon from looking at the video.

Hope this helps good luck

Hi Lidia

To make butter cream the butter should be at room temperature, it should not be so soft that it is melting. Cut the butter up into cubes and whisk it up until it is light and fluffy, add the icing sugar in three or four stages, keep scraping the bowl down and whisk for about seven to ten minutes on high speed. If the butter cream seems too stiff, add one or two table spoons of milk, or condensed milk, until it is the right consistency for piping the fur on your teddy cake. If you scroll back up to your question and put ‘teddy cake’ and ‘fudge icing’ in the search box you will see answers which will also help you. If you need more, come back again. Hope this helps.