Search Results for: Cream in powder
goes with just about everything. what to avoid: high-moisture ingredients, such as cream cheese, sour cream, mascarpone, fresh fruit purée or juice, beer, wine, tea, liqueur, coffee, honey, and maple syrup as well as any sort of syrup or sauce. how to customize: the sugar in swiss buttercream can be
replaced, in whole or in part, with an equal weight of toasted sugar as well as any type of raw or semi-refined sugar, such as jaggery, turbinado, demerara, or plain brown sugar (dark or light). or, doctor the finished buttercream to taste with potent, low-moisture ingredients, such as dark chocolate...
https://www.seriouseats.com/2020/01/frostings-guide.html