If you have ever wanted to know how to get the PERFECT HOMEMADE BUTTERCREAM recipe (also called frosting or icing), this video is for you! This recipe has been used in my kitchen for over 15 years, and it is perfect for piping cupcakes, and perfect for icing a cake. Subscribe for more cake decorating basics, tips, recipes and tutorials LIVE with Jenn!
A lot of our pie recipes that we featured this fall required the use of evaporated milk. I received quite a few questions about where to find it and what could be used instead of it. This is a short-cut way to make your own evaporated milk, so hopefully it helps those of you who don’t have it easily available in grocery stores like we do here in North America.
Sometimes buttercream just doesn’t do the trick.
I must not be feeling well if those words actually just came out of my mouth…well my fingers.
What I mean is, sometimes buttercream is too thick or heavy, or sweet, for the type of dessert you are making. Sometimes good ole fashioned whipped cream is perfect for your project. BUT, if you’ve ever tried to decorate with plain whipped cream, you’ll know that it doesn’t last for long in it original glory and it realitivly quickly turns to a runny mess.
Having tried to figure out how to prevent this problem for a while now, I did some research and figured out three different ways that you can use to stabilize whipped cream: cornstarch, gelatin and my go to, icing sugar.
This is a serious question people. It is fundamental knowledge for things like making scrambled eggs, quiche, cookies, brownies and cakes! It is one of those basic tasks that once you’ve mastered, you probably don’t ever think about again. So when I started making a lot of pies this fall, pies that required a lot of egg whites, the question “how do you separate an egg?” came through, I knew I had to help my young viewers.
I am not skilled in this area (can’t do the one handed crack), though I should be with the amount of eggs I went through running my cake business, and I can’t remember when or how I learned this skill myself. I imagine it was filled with shells and crunchy baked goods that my family had to smile while crunching away on a slice of fluffy white cake.
This way to separate an egg never fails me, though there is still the occasional shell piece that has to be picked out of the bowl because I crack it on the side of the bowl (apparently you’re not “supposed” to do it that way). It’s easy enough for beginners to learn to do, without the need for that silly bottle thing, or other gimmick. There are TONS of gimmicks for separating eggs, but resist the urge to buy and follow these simple steps!