Mattchewone
Assistant Cook
- Joined
- May 7, 2011
- Messages
- 43
Can anyone tell me or advice me on the best ration of cream and chocolate to make a nice thick ish piping and/or frosting/cake covering? I have done it once or twice and found it was quite soft still even after a day in a cool place I'd like it to be soft but not squeeshy when pressed if that's possible. Also is it best to whip it after an hour or so of cooling then pipe it?
Thanks
Thanks