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JAN. 16, 2017
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44212 VIEWS
Hybrid Buttercream
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This icing is a great marriage of a meringue and American buttercream. Smooth and silky, non crusting but stable and pipes beautifully. And very easy to make!
Please enjoy the video!
Sharon :)
Supplies:
- Hybrid Buttercream recipe:
- pasteurized egg whites
- butter
- shortening with trans fats (hi ratio preferred)
- powdered sugar
- vanilla
- salt
- gel colors (optional)
Segment Timecodes:
- Sharon explains the icing 00:54
- making the meringue 02:10
- adding the shortening and butter 06:20
- coloring the icing 08:24
- removing air bubbles 11:25
- Sharon demonstrates how to pipe with Hybrid Buttercream 15:19
- Sharon explains the butter/shortening ratio 17:04
Notes:
- This is a non-crusting buttercream and therefore you cannot smooth it with Viva paper towel.
- This icing can stay in cool room about 2 days, fridge for about 2 weeks, freeze about 3 months.
- Meringue powder and water can be used in place of the carton egg whites, but the icing may not perform as well.
- See this icing in use in the Jumbo Piped Flowers video inside the member area:
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