12/28/2023 0 Comments Milk emulsion in cakeUsing dried egg whites (or meringue powder) allows us to add only the egg white proteins without adding additional water. Liquid egg whites add extra water to the final buttercream. I often get asked if liquid egg whites can be substituted here - sadly, the answer is no. (Meringue powder contains additional sugar and cornstarch but I’ve tested both - either works fine.) Click here to buy the egg white powder I use from Amazon. You can use either egg white powder or Wilton’s Meringue powder. These proteins give additional structure to the cream cheese so it can hold up better when incorporated into the butter. This creates a powder containing just the egg white proteins. Egg white powder (or Wilton’s meringue powder) - is liquid egg whites that have been dried to remove all the water.Philadelphia (both in block and tub form.) This recipe can use either a block or a tub of cream cheese. Cream cheese - is the flavor star of this buttercream and brings fat and water to this buttercream.I tried this recipe without rehydrating the powder first - the milk powder would not dissolve properly and produced a grainy buttercream. Water - is used to rehydrate the dried milk powder.(I’m still studying this, but if you’re curious, the molecule is casein, which is contained in milk and butter.) It may also work because it contains emulsifiers, which stabilize water and fat-based ingredients. This works by adding bulk to the cream cheese frosting. Dried milk powder (nonfat) - contains the milk solids from liquid milk without the water. Make sure the butter is chilled from the fridge (room temperature butter in this recipe will give a frosting too loose to work with.) Use unsalted because cream cheese naturally contains salt in it already. The butterfat is the critical ingredient for structure and smooth-ability when building that layer of buttercream on the outside of our layer cakes.
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