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To Nicky

Misc.
Well, I'm not sure. I'm just going to venture a guess. When you whip cream long enough, the whey separates and the solids turn into butter. I know that different brands of butter have varying liquids (whey) left in them. Any food chemists out there . . . let me know if you think I'm on the right track here. Is it possible that you are overwhipping the icing and that the whey is separating out?

Now, I have actually found that I only need to beat the frosting for 5 to 7 minutes. I've never let it go for 10. And I understand that this is an expensive recipe to make, but perhaps if you try it again you might try beating it only for 5 minutes.

Anyone else have any ideas?

Marilyn
MsgID: 1426317
Shared by: Marilyn, Tracy CA
In reply to: re: about icing
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies:
1 ISO: Publix' cake frosting
  jill, miami
2 Recipe: Delicious Buttercream Frosting (Publix?)
  Halyna - NY
3 re: publix buttercream
  t burton
4 Recipe(tried): Cooked Cream Frosting
  Marilyn, Tracy CA
5 ISO: Cooked Cream Frosting - question
  nicky
6 Reply to Nicky
  Marilyn, Tracy CA
7 re: about icing
  nicky
8 To Nicky
  Marilyn, Tracy CA
9 re: Delicious Buttercream Frosting
  jesse NYC
10 re: Publix Buttercream
  CC- Palm Harbor
11 ISO: Publix Delicious Buttercream Frosting Recipe
  Maria, Orlando, Fl
12 re: publix butter cream
  linda georgia
13 re: Delicious Buttercream Frosting - Nothing like Publix
  B Rosine Florida
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