This is a hybrid between an American & Swiss Meringue because (adapted from @Liz Marek ). It’s less sweet than traditional American buttercream, which I like! - Use slightly softened UNSALTED butter - Use room temp pasteurized egg whites - Scrape down the sides of your bowl between each step - Stir buttercream by hand at the end to remove air bubbles & a smoother consistency #cake #cakedecorating #buttercream #caketutorial #buttercreamrecipe #homebaker #caketutorial #caketips #kitchenaid

Look who’s with me in the studio today! I’m so excited to announce that I am teaming up with Purple to help @mmschocolate celebrate women flipping the status quo in pop culture. I can’t wait to show you what we’ve been creating together! #flipthestatusquo #ad

This is Part 3 of my How to Fix Ganache series! Today I’m showing you how to fix your Ganache if it’s too thick or you have thick chocolate lumps in it. (It’s okay if you do, I won’t tell anyone 🤫) A main cause for this is you didn’t melt your chocolate or heat your cream enough. This is why I like microwaving my chocolate just a little to help it melt with the cream easier. Another cause to super thick ganache is you do not have enough cream so make sure your ratios are correct! (1:1 chocolate

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