Hello everyone! Lately I’ve got several issues with French buttercream and I am asking for some advices. When I need to add the room temperature butter towards the cooled pate a bombe, the particular mixture always splits and I do not understand why! Does anyone have any kind of suggestions to fix this problem?
submitted simply by /u/mybakinglab
[link] [comments]Read More
The post you just read was originally posted on social media, you can click on the above “Read More” button to see the original post .
Thanks for visiting, you can leave a reply or comments below at the comment box.