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Article: Hi Joe, So here is my report! I made a strbwaerry Swiss buttercream and also a strbwaerry French buttercream to have a Taste Test side by side:) I find the Swiss buttercream tasted a bit fresher with the strbwaerry flavor, now with the French buttercream, I find that the Strawberry doesn't taste as lively, I wonder if it's because the egg yolks are richer therefore overwhelmed the strbwaerry flavor? The French buttercream definitely tasted Richer, but after leaving both buttercream sitting at room temperature for several hours, it seemed that the French buttercream got much softer than the Swiss buttercream. Is this the characteristic of French buttercream? Would it be out of the question to mix the 2 buttercreams together to get a firmer and still spreadable buttercream? Or would it totally destroy the BOTH buttercreams? I am very much a beginner in the buttercream department, I hope you dont mind my crazy questions:)Thank you for all your help and advice, bao kim