I've just discovered swiss meringue as a dairy-free option for frosting cakes and am not sure much about it, including how long it lasts, whether to store it in
I am making a chocolate cake for my son's birthday. Used a boxed cake mix (with a few substitutions) for the cake itself. Going to use chocolate frosting. Ha
I'm in a time crunch and I bought pre-made frosting for some cupcakes I'm bringing to a potluck (I know, shame on me. The cupcakes are homemade at least.). Beca
I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?
My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But sh
Can I use butter or margarine for frosting instead of whipping cream in cakes? I tried frosting cake with butter and icing sugar but I did not like the outcom
I made some buttercream frosting for brownies using this recipe. Because The frosting is going on brownies, it needs to be thicker than what it would be on som
can anyone tell me if I can cover an angel food cake with fondant or is it too heavy for this sort of cake? What is the best for this kind of cake...
I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tric
I need to frost a ton of cupcakes (hundreds) for an event in a few months and I'm looking for something to help me do this. Has anyone ever seen a manual multi-
A few weeks ago I made a European-ish buttercream with roughly these ingredients: 4 large whole eggs plus two yolks; ~1.5 cups of white sugar; ~1T vanilla bean
I've seen beautiful multi-color piping with buttercream frosting where the outer part of the flower is a different shade than the inner part. Here's an example:
I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar.
I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that m
A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use rou
It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll hav
I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg
I'm hosting a party for my son who's turning three at a park. We'll be under cover but not air conditioned - and we're in the middle of a hot Texas summer. The
A couple of disclaimers: I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not h
Is there any way to dissolve coffee grinds once added to a butter cream frosting? I used instant coffee crystals in the past and they have always dissolved wh