jeannie1952
Warrensburg, MO
age: 55
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I have a great truffle recipe. It worked great the first couple of years but then I tasted someone else's and I want to know how you get that real creamy, melt in your mouth quality to them. Any ideas? Do I need to use powdered sugar? more cream? Turn the mixer up higher and beat longer? What makes that super smooth quality?
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willmo
Snoqualmie, WA
age: 37
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maybe a little more sugar, but whip at higher speed, you want to make it fluffy and smooth. also keep it as cool as possible.
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jeannie1952
Warrensburg, MO
age: 55
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Thanks, the only problem is that it is warm when you start all this. Do I just beat it to death before it goes in the frig. Do you think that's what will do it?
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