Swiss Meringue Buttercream

Photo courtesy of Smitten Kitchen

I admit, I’m impatient and I hate when I don’t master something right away. Because of this, I strayed away from making a Swiss Meringue Buttercream. It seemed way too complicated and frankly, I didn’t want to fail. Funny enough, the process is damn easy and fairly foolproof. I’ve tried two recipes; one from Smitten Kitchen, found here, and one from From Scratch SF, found here.

I really like the tutorial from From Scratch SF because of the photos and especially because of her “ghetto double boiler”. It’s also very informative and entertaining! In any case, try both recipes. The Smitten Kitchen one is lighter in butter content and a little sweeter than the From Scratch SF one, but as I said, I like them both! The biggest tip I can give you is after you add the butter, mix SLOWLY and be patient. It will look like hell, but will eventually become beautiful!!!

Smitten Kitchen Recipe

From Scratch SF Recipe

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Simple, Easy Caramel Sauce

When I moved to San Diego, my first job was serving at this small, but AMAZING French restaurant named Chez Loma. Part of the training process was that everyone had to help prep in the kitchen in order to have a full understanding of what goes into the food and how it’s prepared. Here, I learned how ridiculously easy it was to make caramel sauce. Few ingredients, minimal cooking time, and BAM-delicious nectar that I ate on a nightly basis on top of a slice of bread and sprinkled with cinnamon. YUM. Here’s an easy recipe that I love from Simply Recipes for you to try and experiment with! I’ve added lavender, cayenne pepper, or basic vanilla-all with fabulous results.

Caramel Sauce