Two ingredients that often perplex bakers are meringue powder and cream of tartar. When it comes to baking, understanding the ...

If buttercream looks soupy ... Beat until it comes back together. Frosting can be frozen in an airtight container. Bring to room temperature and beat until smooth.

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

Get the recipe for a carrot dome cake with Swiss meringue buttercream decorated with fresh flowers and silk bows. You can do ...

Ready-made icing can be bought from most supermarkets ... Use the freshest eggs you can or, if you prefer not to use raw egg whites, meringue powder or pasteurised egg whites can be substiuted ...