Diese süße Baiser-Buttercreme aus der “Martha Stewart’s Cooking School” eignet sich perfekt zum Frostieren unseres Orangen Mandelkuchens oder eines anderen Nachtischs.
This sweet meringue buttercream from “Martha Stewarts Cooking School” is perfect for frosting our orange almond cake or any other dessert. Yield: about 6 cups. The recipe includes sugar, egg whites, salt, cream of tartar, unsalted butter, and vanilla extract. The directions involve heating the sugar and egg whites, whipping the meringue, incorporating the butter, and finishing with the paddle attachment. The buttercream can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. Before use, bring it to room temperature and beat it on the lowest speed until smooth and pliable.
Cash
27.04.2023 @ 02:59
This sweet meringue buttercream from “Martha Stewarts Cooking School” is perfect for frosting our orange almond cake or any other dessert. Yield: about 6 cups. The recipe includes sugar, egg whites, salt, cream of tartar, unsalted butter, and vanilla extract. The directions involve heating the sugar and egg whites, whipping the meringue, incorporating the butter, and finishing with the paddle attachment. The buttercream can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. Before use, bring it to room temperature and beat it on the lowest speed until smooth and pliable.