My personal Holy Trinity of buttercreams! Here you will find a description of the three types, how to determine which to use, and my current recipes for each. Happy frosting!
Hello! First of all, thank you for spending the time and energy writing and posting this!! You mention that your favorite Italian buttercream is made with honey, what would that look like? I assume you would follow the same steps, except swap the sugar and water with honey. But would you still only heat half?
Hi! I saw a cake you made with brown butter American buttercream. How do you make it? Do you just brown the butter for the American buttercream recipe and wait for it to solidify again?
Hi! Thank you so much for your question! For a brown butter American buttercream I would brown 50% of the butter then allow it to solidify like you said but keep the other half as is! This is to prevent any textural problems that arises from the loss of moisture when browning and to keep the buttercream from tasting tooo nutty! I do however encourage you to experiment with ratios of browned:regular butter until you find one you love! 50:50 just works great for my preferences:)
Hello! First of all, thank you for spending the time and energy writing and posting this!! You mention that your favorite Italian buttercream is made with honey, what would that look like? I assume you would follow the same steps, except swap the sugar and water with honey. But would you still only heat half?
Thanks again!! 🧡
Hi! Thank you so much for your question! That's exactly what happens, you swap the sugar syrup for honey! The written recipe for a Honey Italian Meringue Buttercream can be found here: https://theclovecoterie.substack.com/p/chocolate-and-vanilla-cake-with-fig
Thank you!! I'm super excited to try it out 🫶
Hi! I saw a cake you made with brown butter American buttercream. How do you make it? Do you just brown the butter for the American buttercream recipe and wait for it to solidify again?
Hi! Thank you so much for your question! For a brown butter American buttercream I would brown 50% of the butter then allow it to solidify like you said but keep the other half as is! This is to prevent any textural problems that arises from the loss of moisture when browning and to keep the buttercream from tasting tooo nutty! I do however encourage you to experiment with ratios of browned:regular butter until you find one you love! 50:50 just works great for my preferences:)
TY so much will be tyring it this weekend <3