to use the Russian Nozzles make your butter cream icing like this.
Ingredients
150 g unsalted butter
340 g icing sugar
1/4 tsp Vanilla
2 Tbsp Milk
Method
See if your icing sugar contains Corn Starch/flour. It is better if it does.
Bring the butter to room temperature, not to melted. Put it in an electric beater and beat for 5 minutes on slow and then increase till nice and creamy. It should appear whiter in colour.
Then sieve your icing sugar and gently put in half the sugar and beat on low at first till mixed and then increase the speed. Then add the balance half and mix. Then add in the vanilla and milk.
When you are piping with these nozzles it should be firm and cling on to the back ground of icing. If too soft add a bit more icing sugar, if too thick add a bit more milk
separate into different bowls and add any colouring if using. Gel colours are best.
I made chocolate Bon bon(crakcers) using dark chocolate and set in bon bon mould of silicon. and unmoulded.
Russian Icing Nozzles for Chritsmas
I used the leaf design for the wreath, with different colours of green icing.
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