The Most Perfect, Easy to Make Swiss Meringue Buttercream Recipe
When I first started baking more seriously, american buttercream was my go-to cream. Sweet, creamy, you name it! However, swiss meringue is definitely my favorite. When you try it you might want to completely switch over to it! It works well in cakes, cupcakes, scones, and it is indefinitely customizable! Swiss Meringue Buttercream might seem trickier to make than American buttercream, as it involve heating egg whites with sugar until the sugar has dissolved, but once you try it there’s no going back! Possible variations include: Mint: add 1 tsp of peppermint extract and 1/2 tsp of green food coloring Lemon: Add zest of one lemon and 2 tsp of…
Pie CrustÂ
I love making stuff from scratch. Messy hands are the best hands 🤗. Pie crust dough is super easy to make and customizable whether you want it sweet or not. Here we go: Ingredients 2 cups flour // 3/4 cup softened (not liquified) butter (you can use vegan butter or margarine too) // 1/2 cup water // (optional: for a sweet crust, add 3 tbsp of sugar) Instructions In a large bowl, mix the flour and the softened butter. You should get a lumpy, sand-like texture // Gradually add the water while working the dough. You should get a soft and light dough. If too sticky, add some flour as…
Buttercream (chocolate and vanilla)
Let’s talk about buttercream. I love it because it’s very versatile and easy to make. The butter to icing sugar ratio I normally follow is 1:3. Of course, you can also add some vanilla extract, milk or maple syrup to taste. Or you could substitute some icing sugar for cocoa powder. Just make sure the cream stays consistent, cause a cream that’s too liquid wouldn’t set very well of course. Also, it’s always a nice idea to put the icing if thr fridge for 30 min before putting it on the cupcakes or cake, so that it sets properly. Chocolate buttercream (8 cupcakes): 3 tbsp cocoa powder // 1/2 cup…
