Ganache Filled Chocolate Cupcakes with Swiss Meringue Buttercream made with Meringue Powder 軟心朱古力杯子蛋糕配瑞士蛋白奶油霜(使用蛋白粉)

I have always used pasteurized egg whites for my Swiss meringue buttercream (read about my blog post, Foolproof Swiss Meringue Buttercream) but this is not the best for young kids and pregnant women as the egg whites are not thoroughly cooked. In the past I would frost the cupcakes with whipped ganache for them (read... Continue Reading →

Website Powered by WordPress.com.

Up ↑