This Swiss sweet butter from “Martha Stewarts Cooking School” is perfect for freezing orange almond cake or any type of dessert you prefer. The recipe makes about 6 cups and is subject to surrender. The ingredients include 1 1/2 cups of sugar, 6 large egg whites, a pinch of salt, 1/4 teaspoon of cream of tartar, 2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature, and 1 teaspoon of pure vanilla extract. The directions involve heating the sugar and egg whites, whipping the meringue, mixing in the butter, and finishing with the paddle attachment. The result is a smooth and flexible buttercream that can be stored in the refrigerator for up to 3 days or in the freezer for up to a month. Before using, bring it to room temperature and beat it on low speed with the paddle attachment for about 10 minutes until smooth and pliable.
27.04.2023 @ 03:03
This Swiss sweet butter from “Martha Stewarts Cooking School” is perfect for freezing orange almond cake or any type of dessert you prefer. The recipe makes about 6 cups and is subject to surrender. The ingredients include 1 1/2 cups of sugar, 6 large egg whites, a pinch of salt, 1/4 teaspoon of cream of tartar, 2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature, and 1 teaspoon of pure vanilla extract. The directions involve heating the sugar and egg whites, whipping the meringue, mixing in the butter, and finishing with the paddle attachment. The result is a smooth and flexible buttercream that can be stored in the refrigerator for up to 3 days or in the freezer for up to a month. Before using, bring it to room temperature and beat it on low speed with the paddle attachment for about 10 minutes until smooth and pliable.