The Cake Bible
Tags: cake Rose Levy Beranbaum frosting buttercream cake bible italian meringue italian meringue buttercream white chocolate buttercream lemon buttercream lemon curd
Recipe Review
Zosia from Toronto, ON
It’s amazing to me that combining whipped butter and an Italian meringue (egg whites whipped with sugar and cream of tartar, to which a hot sugar syrup has been added) results in something this light, this silky, yet this creamy. This is a frosting I use often for its stability, its versatility and the ease with which one can work with it.
As with most of Rose’s recipes, if the detailed instructions provided are followed and ingredients measured accurately, success is assured.
The base recipe is not very sweet and the author provides instructions for a number of flavour variations, but really, the flavours that are possible are limited only by your imagination. I made the white chocolate variation for my most recent cake, the white velvet butter cake, also from The Cake Bible.
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