
Time to cook: 40 minutes
| Total Servings: 20
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I want to share a recipe for a cream which I use to decorate some of my cakes, mostly roses. I've been asked a question about what kind of cream I use, so I decided to share the recipe in case anyone else finds it interesting.
It's Swiss buttercream, in ordinary parlance "MERENGA". I made it right away, it's easy to work with, holds its shape beautifully. The cream has an ultra-silky, stable texture. After refrigeration, the cake should be kept at room temperature for about 30 minutes, then it will be easy to cut. Also, it easily withstands heat and does not drip.
Ingredients and taste: Sugar, Sweet, Vanilla essence, Butterscotch, Candy Dye, Decorations, Custard Decorations
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