On Thursday I posted a new article on FineCooking.com about making Italian and Swiss buttercream. If you have trouble making traditional, egg-white based buttercreams, this will be helpful. If you need another metaphor for how emulsions work, that's a good place to go as well. Naturally, if the article is useful for you, please click the Thumbs Up button. If you have some troubles with it or further questions, a comment is always appreciated.
One of my favorite food activities is when someone is having a problem with a recipe and ask for help. Whether it's asked directly to me or just in my vicinity, it gives me a chance to test what I've learned and see how well I'm doing. There's nothing like taking some basic problem, breaking it down as best I can, and attempting to come up with a solution. Sometimes I'm right, often I'm wrong, but it's generally worth the effort. In this particular instance, one of my twitter friends asked: This was a little vague, but my mystery-loving nose was a-twitchin', so I asked for more information. What she told me was that she had this coffee mascarpone frosting recipe that she'd used for forever. Normally it went together with no trouble, but this time it was much more fluid than solid, which is generally not what you want with a frosting. The recipe was:
- 1 cup chilled whipping cream
- 8 oz mascarpone
- 1/4 cup ground coffee
- 2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)