Condensed Milk Buttercream Strawberry Cupcake Frosting Whipped Cream Strawberry
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2 ماه پیش
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How to make strawberry cream
How to make strawberry cream for cupcakes, minidesserts, cake layer and cake topping?
Ingredients:
Strawberry Cream:
• 500 g butter unsalted
• 400 g condensed milk
• 2 tsp vanilla paste or extract
Strawberry Jam:
• 250 g fresh strawberries
• 100 g sugar granulated
• 2 tbsp lemon juice
This cream:
• is great for cupcakes, minidessert frosting and also cake layers and topping decoration
• is no grittiness
Tips for success!
• Buttercream has curdled?
A buttercream that has separated is also sometimes referred to as “broken.” If you see unattractive lumps and curds, this indicate that the butter is too cold.
To fix it, place the bowl containing buttercream over a warm water bath. Once the mixture has started loosening, and the frosting has slightly melted around the very edges, you put it back in the mixer. Start it slow with a whisk attachment and gradually increase the speed and resume beating it for about a few minutes until it reforms and fixes itself. Thus, temperature is a massive factor in buttercream’s texture:-)
Bon appetite!
Thank you for watching and if you like the video, please subscribe to my channel.
Bye,
Petra
Ingredients:
Strawberry Cream:
• 500 g butter unsalted
• 400 g condensed milk
• 2 tsp vanilla paste or extract
Strawberry Jam:
• 250 g fresh strawberries
• 100 g sugar granulated
• 2 tbsp lemon juice
This cream:
• is great for cupcakes, minidessert frosting and also cake layers and topping decoration
• is no grittiness
Tips for success!
• Buttercream has curdled?
A buttercream that has separated is also sometimes referred to as “broken.” If you see unattractive lumps and curds, this indicate that the butter is too cold.
To fix it, place the bowl containing buttercream over a warm water bath. Once the mixture has started loosening, and the frosting has slightly melted around the very edges, you put it back in the mixer. Start it slow with a whisk attachment and gradually increase the speed and resume beating it for about a few minutes until it reforms and fixes itself. Thus, temperature is a massive factor in buttercream’s texture:-)
Bon appetite!
Thank you for watching and if you like the video, please subscribe to my channel.
Bye,
Petra
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