INSIDE OUT: Secrets of a Pastry Chef

摘要

People are always amazed by my buttercream flowers; they seem to defy gravity. The secret to my gravity-defying, silky-smooth buttercream lies within the recipe. This is a recipe I developed to create both strength and flexibility, but also, as any good buttercream should, it tastes delicious! I have found that by simply adding a cream stabilizer (I use Fodera Foods Instant Clear Gel) you will NEVER experience any issues with piping buttercream again, and best of all, you don't need to change your recipe, you can simply add the gel to whatever recipe you prefer to use. The gel creates a firmer buttercream that can hold its shape well in both hot and humid climates, without changing the texture or the flavor of the buttercream.