Search Results for: Wine flavoured with aromatic substances
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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
and with the right ratios and cooking method, it's as light, creamy, and stable as any other. what flavors work best: because it has so much character of its own, french buttercream needs bold, aromatic flavorings that can stand up to those custardy yolks: think aromatic spirits, zesty citrus, and bold...
https://www.seriouseats.com/2020/01/frostings-guide.html