BySila995
Is it normal for the buttercream to look like this? I tried it for the first time, but somehow it seems like it didn't turn out right.
Isn't regular buttercream smoother?
This isn't homemade either… does anyone have experience with the Ruf brand?
(1 votes)
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Or prefer the own brand butter
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No that doesn’t look normal, as it looks like the butter or milk was probably too cold, it should both have the same temperature (room temperature), then it works.
Yes,
RUF also produces for Dr. Oetker.
So the same, for less money.
For a “Rookie Work” a very tasty butter cream.
Next time, stir the food strength a little better.
https://www.youtube.com/watch?v=5hegpHck6k4
https://de.wikipedia.org/wiki/Ruf_Foodwork
Hansi
This is a typical misjudgment – just because it may be running from the band in the same work, it does not have to be identical – not every car from Italy is a Ferrari. Call is already a favorable variant and in case of doubt I would prefer Dr. Oetker if I wanted to make sure to get a certain quality…
The powders are identical.
For all, a bit more aroma is on it, which does not make the cake better.
With VW MQB or MLB you always have the same basis.
Whether Audi, Seat, Skoda or VW.
Axle wears axle, and powder remains powder.
What you do with it depends on it.
The pictures and the advertisements then make the price.
Hansi
not all ingredients had the same temperature.
the same happens if you want to make majo from differently tempered ingredients.
No, it’s not normal that butter cream looks like that. It’s smelled.
Did someone add something aqueous? Or was the butter too cold? Not really hit?
I once looked at the ingredients list of this powder….what’s that got to look for in a butter cream? And for a cold cream also quite expensive!
There is a self-cooked vanilla pudding but cheaper!