Whether it's a soupy disaster or a curdled mess, any batch of Swiss meringue buttercream can be easily saved. If you start ...

If you've ever felt like the classic American buttercream is just a bit too sweet for you, or the texture is too stiff, you ...

Beat the meringue. Transfer the mixture to the bowl ... over 3 - 4 minutes. The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the ...

Caramel sauce and dulce de leche can serve many of the same functions in both sweet and savory dishes, but they are made in ...

The light, not-too-sweet Swiss meringue buttercream takes this gorgeous cake to another level.” You’re just 10 minutes away from prepping this delightful cake, another 10 for whipping up the ...

There's an easy solution for when the icing you're trying to pipe onto your cake gets too stiff, and you don't even need to ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

"They will all be iced with Swiss meringue buttercream. I will enjoy making them as I will make them in stages and freeze them, and it’s not overwhelming that way. "I find baking very therapeutic.

Halloween candy not your thing? Not a fan of caramel apples? No problem, but you can't let Halloween come and go without a sweet treat! That's where Shore bakeries come in. Bakers are turning the ...

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