SO many buttercream recipes but which one to pick?
Choosing the best buttercream recipe for you and your cake projects can be daunting for some people while others will say “I only use this recipe. Period.”
For me I have always used three recipes and will go back and forth between those three depending on what I am making and for who I am making it for.
When I owned my bakery it was always determined by what the customer wanted for special order cakes, but when it came to making the cakes for the retail end of my store it was a well thought out process.
Here you can check out each of my individual recipes to see the process for yourself and decide which you like best as the taste, well rather the sweetness and textures will differ slightly.
Below is my original post from 2 years ago when I first showed you how to make Vegan Aquafaba Swiss Buttercream and now I have updated the video with another more in depth tutorial which is (in my opinion better) but it may be helpful to watch both versions.
The first video here includes a bonus tip on what to do when your buttercream “breaks” or curdles into that horrific mess and most people throw it out in disgust at that point, but wait!
I show you how to come back from that with tips on how to avoid it altogether so be sure to check it out!
Of course I cannot take credit for this spectacular, amazing, awe inspiring Chocolate Mousse, which happens to be egg free, dairy free and vegan!
Thanks to Herve This, a french physical chemist who’s main area of interest is in molecular gastronomy.
But I actually first saw this recipe by Chef Heston Blumenthal on youtube . He does an excellent job explaining the science that is happening when we make this chocolate mousse; simply from chocolate and water!
What got me so excited about this recipe was not only that is is VEGAN, but that it is non perishable for up to 1 week at room temperature!
Cream cheese icing.
How could such a simple recipe give so many people a hard time?
Many have reported to me, that they have successfully made Cream Cheese Soup!
As delicious(?) as that may sound, that is NOT what we are going for!
So what I have done based on all the trials and errors that y’all have told me about, I have done some investigating and found out just WHY the cream cheese icing recipe turns to soup for some of you!
As you can already see from the picture this recipe can be used for many different things.
Not only is it the best Chocolate Chip Cookie Dough Icing for filling and icing cakes, cupcakes and brownies but you can also scoop the dough into little bon bons for the easiest chocolate truffle project you have ever come across!
All three that I have pictured above were top sellers when I owned my bakery.
In addition to our quest for the perfect Yellow Cake recipe, it seems we have been on an equal mission for the perfect FUDGE ICING.
Well, look no more.