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Ask A Pastry Chef. I have written variations of this recipe several times already but never have I posted the original, so here it is. Adapted from The Whimsical Bakehouse. 1 1/2 cups granulated sugar. 3/4 cup egg whites (use only separated eggs or Eggology). 1 Pound plus 1/2 stick unsalted butter. In a small cooking pot, stir together water and sugar. Bring to a boil and using a pastry brush and water, wash down the sides of pan to remove any crystals. Do NOT stir again. I am not a huge fan of chocolate...

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Ask A Pastry Chef | fabulouspastrychef.blogspot.com Reviews

<META> DESCRIPTION

Ask A Pastry Chef. I have written variations of this recipe several times already but never have I posted the original, so here it is. Adapted from The Whimsical Bakehouse. 1 1/2 cups granulated sugar. 3/4 cup egg whites (use only separated eggs or Eggology). 1 Pound plus 1/2 stick unsalted butter. In a small cooking pot, stir together water and sugar. Bring to a boil and using a pastry brush and water, wash down the sides of pan to remove any crystals. Do NOT stir again. I am not a huge fan of chocolate...

<META> KEYWORDS

1 italian buttercream

2 hot mitts

3 1/2 cup water

4 dash vanilla extract

5 posted by

6 kari

7 2 comments

8 email this

9 blogthis

10 share to twitter

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Ask A Pastry Chef | fabulouspastrychef.blogspot.com Reviews

https://fabulouspastrychef.blogspot.com

Ask A Pastry Chef. I have written variations of this recipe several times already but never have I posted the original, so here it is. Adapted from The Whimsical Bakehouse. 1 1/2 cups granulated sugar. 3/4 cup egg whites (use only separated eggs or Eggology). 1 Pound plus 1/2 stick unsalted butter. In a small cooking pot, stir together water and sugar. Bring to a boil and using a pastry brush and water, wash down the sides of pan to remove any crystals. Do NOT stir again. I am not a huge fan of chocolate...

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fabulouspastrychef.blogspot.com

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Ask A Pastry Chef: August 2008

http://fabulouspastrychef.blogspot.com/2008_08_01_archive.html

Ask A Pastry Chef. One Google searcher from Sioux Falls, South Dakota wants to know, ". How long does confectioner's sugar last? In my house, usually 1 year or less. I keep my supply of confectioner's sugar in a sealable plastic container. I have never had trouble with sugar becoming rancid or funky in any way but I have had trouble with kitchen moths and ants. Keeping the bags in a plastic container prevents those critters from invading my precious stash. Subscribe to: Posts (Atom).

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Ask A Pastry Chef: May 2006

http://fabulouspastrychef.blogspot.com/2006_05_01_archive.html

Ask A Pastry Chef. Lemon Meringue Pie Question. This question comes from Reading, Pennsylvania via search engine:. How long do you cool a lemon meringue pie before you put the meringue on it? Typically, a Lemon Meringue Pie recipe is made using the following method:. A flaky pie crust is rolled and placed into a pie pan and blind baked. The hotter the filling is, the less likely your meringue is to weep after toasting. Add prepared meringue and place under the broiler of a preheated oven until mering...

3

Ask A Pastry Chef: November 2007

http://fabulouspastrychef.blogspot.com/2007_11_01_archive.html

Ask A Pastry Chef. Cheesecakes Large and Small. Cheesecake and I have a love-hate relationship. I adore Cheesecake and yet, any recipe I have tried to bake comes out looking like a miniature Grand Canyon. A truly great Cheesecake should be creamy, sweet, and delicious. A. Cheesecake will have no cracks on the top. Suggests baking at a low temp. then turning the oven off, opening the oven door for a moment then closing the oven door and allowing the Cheesecake to cool in the warmish oven. And a jar of eit...

4

Ask A Pastry Chef: October 2007

http://fabulouspastrychef.blogspot.com/2007_10_01_archive.html

Ask A Pastry Chef. The Value of Cake. How much should I expect to pay for a cake? Cake prices will vary according to demand, geographical location, expertise of the decorator, by how complicated the cake will be to assemble and decorate, and quality of ingredients used to create your cake. Look at the prices of cakes at Charm City Cakes or CakeLove before and after their owners had popular shows on the Food Network and their prices have likely increased considerably. The more knowledge your cake decorato...

5

Ask A Pastry Chef: February 2008

http://fabulouspastrychef.blogspot.com/2008_02_01_archive.html

Ask A Pastry Chef. Q and A - The Best Chocolate Icing. Valentine's Day is on the horizon and V-day just happens to be MrG's birthday. I don't know if you know this but MrG is a chocolate. I am not a huge fan of chocolate icing myself (I prefer the lusciousness of buttercream) however, I know there are plenty of folks out there who just can't be happy in a cake without. So, there is my goal: Delicious chocolate icing. Variation to the end result. By krrispy at BakeSpace. 2 Cups confectioner's sugar. Sift ...

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fabulouspastrychef.blogspot.com

Ask A Pastry Chef

Ask A Pastry Chef. I have written variations of this recipe several times already but never have I posted the original, so here it is. Adapted from The Whimsical Bakehouse. 1 1/2 cups granulated sugar. 3/4 cup egg whites (use only separated eggs or Eggology). 1 Pound plus 1/2 stick unsalted butter. In a small cooking pot, stir together water and sugar. Bring to a boil and using a pastry brush and water, wash down the sides of pan to remove any crystals. Do NOT stir again. I am not a huge fan of chocolate...

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