Go to the Recipe: Perfect American Buttercream
If anyone has the time on staff to build one out, can the wide world of buttercreams be turned in a parametric guide on them?
Definitely something we'll consider!
Thank you! Where there are so many recipes that are variations of one another those parametric guides U find are super handy.
Just saying, (especially if you’re baking a cake with GSM Glyceryl Monostearate), 1 g in the warm sugar/milk can help stabilize the buttercream too.
How much cocoa powder would I add to make a chocolate version? Would I need to change anything else?
