Search results
Results from the WOW.Com Content Network
Martha Stewart's Lemon Mousse Cake by Martha Stewart Inspired by a lemon meringue pie, this lofty layer cake takes the classic dessert to new heights. The meringue topping is lightly torched ...
3. Italian Meringue Buttercream. Like Swiss buttercream, Italian meringue buttercream is smooth and buttery, and relies on a meringue for stability.
Meringue buttercream is made by beating softened butter with either Italian or Swiss meringue until the mixture is emulsified and light. [1] [4] [5] The meringue must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 35 °C (95 °F)) [6] as it is subsequently beaten in.
Stack the buttery strawberry cake layers with strawberry Swiss meringue buttercream, which is both flavored and colored with pink strawberry powder). ... Martha Stewart's Mile High Salted-Caramel ...
Meringue, cooked egg white and sugar. Some icings, such as Italian meringue buttercream, are meringues with butter added, in which case they are classified as buttercreams. Seven-minute frosting is a soft meringue. It does not store well. Royal icing, uncooked egg white and sugar. Dries hard and keeps for months.
Literally "Bee sting", a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream. [5] [6] [7] Black Forest cake (Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer.
Martha Stewart No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. In fact, even though I enjoy all kinds of desserts, I think I prefer a slice ...
A dacquoise (French:) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. [1] It is usually served chilled and accompanied by fruit. The term dacquoise can also refer to the nut meringue layer itself.