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Frosting

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Trista
a woman is cutting into a cake with white frosting on it and the caption reads, what do you think?
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Swiss Meringue Buttercream
Elvin Cocel on Instagram: "RECIPE ⬇️⬇️ 🧁 Unreal!! 😱 I still get tons of messages asking what kind of buttercream I use . 🎂So let’s clear this up once and for all: I’ve shared my buttercream recipe before, but here it is again.🧁✨ Save it, screenshot it, or bookmark it—whatever you need to do! And don’t forget to leave me sweet comments… 🫰🏼♥️ SWISS MERINGUE BUTTERCREAM 🇨🇭 This silky smooth buttercream is super delicious and so easy to make. 1. To start with separate eggs white from egg yolk. You will only need the egg white. (If you are like me and don’t like food waste,then I would recommend you use the egg yolks for a good omelette next day) 🍳 2. Add egg white and sugar in to large bowl. Whisk everything together. 3. Place the bowl over a pan of simmering water. It is im
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Vanilla Whipped Ganache Frosting
This is exactly the dreamy vanilla filling and frosting I use on my cakes instead of buttercream. Truth is that I actually don't love American Buttercream and this Vanilla Whipped Ganache Frosting is so unbelievably creamy, thick and smooth without any grittiness. It's also so easy to make with just 3 ingredients and it's not cloyingly sweet.
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Silky Smooth Buttercream Frosting
If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!
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A delicious and easy ganache to elevate cakes and desserts. Use this instead of cream, so much better! Whipped White Chocolate Ganache • 125g of white chocolate (30%) • 400g heavy cream • 10g mascarpone (optional) • 2-3g Gelatine • Vanilla beans or paste (the more the merrier) you can also use extract. Method: • Heat 1/4 of the cream and pour it over the white chocolate to melt then add the Gelatine and vanilla. • Pour over the rest of the cold cream. It's important that the cream not be heated or it will denature the cream. • Refrigerate overnight and while the desired stiffness. • You can use this in any way you like. Think of it as whipped cream but a million times better. • Also, I used 30% white chocolate. If you use 35% you can reduce the amount a little and increase the
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Discover the art of making stabilized whipped cream with cornstarch for long-lasting, beautiful peaks. This guide includes a detailed recipe with both U.S. and metric measurements, ensuring your desserts stand out with a luxurious, firm-topped finish. Perfect for enhancing any sweet creation with elegance and flavor.
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Silky Smooth French Buttercream
Learn how to make thick, rich & silky-smooth French buttercream at home!🧁 I'm guiding you through with step-by-step instructions and troubleshooting tips!
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Without a doubt, this is the best frosting ever
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