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mixture is cooked over a water bath, whipped into an airy swiss meringue , then enriched with butter. the result is a silky smooth frosting that tastes light and mild, ready to be customized for any occasion or stored away for later—swiss buttercream is outrageously stable, able to be frozen, thawed, and re-whipped
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, espresso powder, peanut butter, virgin coconut oil, freeze-dried fruit, pure extracts, and essential oils...
https://www.seriouseats.com/2020/01/frostings-guide.html