I'm lightening up - and by that I don't mean losing weight (I wish) or being more laid back. I'm lightening up my frostings a bit. You may remember my mentioning that I love thick, dense frostings (which I do), but as my husband (and the grand majority of people in this world) do not, I've been practicing making my frostings creamier and fluffier.
Here are the two tricks I have been satisfied with the most:
Tip #1: Use more milk/cream. I've added about 2 Tbsp. of milk/cream to my normal frosting recipes. The frosting ends up a little looser but far more pipable. (In the past I've often busted open my frosting bag trying to pipe too thick a frosting)
Tip #2: Add more butter. This type of adjustment actually changes a frosting recipe all together. You'll probably need to omit any milk/cream called for in the recipe. I usually double the butter and use my whipping attachment instead of my beater. A lot of air gets whipped into the butter creating a lighter and fluffier texture that amazingly enough usually requires less powdered sugar. More butter or more sugar? You pick your poison. :)
