Brilliant Buttercream Recipes: Eight Delicious Recipes from Queen of Hearts Couture Cakes
By Valeri Valeriano and Christina Ong
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About this ebook
This short book features a tried and tested “crusting” buttercream recipe from the bestselling authors of Queen of Hearts Couture Cakes, along with seven unique alternatives, including vegan and sugar-free versions. Learn how to make Italian meringue, Swiss meringue, French meringue, German, Ermine, bean paste, and cashew nut varieties to use for your buttercream cake creations.
Praise for Valeri Valeriano & Christina Ong’s The Contemporary Buttercream Bible
“An absolute game changer in the industry of cake art . . . hugely aspirational yet completely approachable . . . Bravo!” — Ace of Cakes’ Chef Duff Goldman
“The authors’ examples are inspirational and a demonstration of what is possible if you ‘put your whole heart into it.’ Overall, Valeriano and Ong have created a book full of inspiration and encouragement that re-energizes the use of buttercream in modern cake design.” —Sonya Hong of American Cake Decorating
“Fascinating techniques . . . lovely ideas.” —Lindy Smith, author of The Contemporary Cake Decorating Bible
Valeri Valeriano
Valeri Valeriano and Christina Ong left the Philippines in 2008 to work in the UK in the medical field. After learning how to make cupcake bouquets in 2011 they launched their business Queen of Hearts Couture Cakes and have since won several top awards for their buttercream designs. Now they are internationally renowned and teach classes in Europe, Asia and the US.
Read more from Valeri Valeriano
100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing Rating: 5 out of 5 stars5/5The Contemporary Buttercream Bible: The Complete Practical Guide to Cake Decorating with Buttercream Icing Rating: 5 out of 5 stars5/5Buttercream One-Tier Wonders: 30 Simple and Sensational Buttercream Cakes Rating: 5 out of 5 stars5/5
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Brilliant Buttercream Recipes - Valeri Valeriano
BASIC BUTTERCREAM
What is so good about our recipe is that a little less or more of a certain ingredient is fine. So if your buttercream is too stiff, add water or milk. If it is too thin, just add icing sugar (confectioners’ sugar). Adjust it as you need to – all in moderation, of course. You may use your buttercream straight away to cover and decorate your cakes, but if you think it is too soft, we suggest you chill it in the fridge for about an hour, or touch the surface – if it is hard enough, take it out of the fridge.
YOU WILL NEED
225g (8oz) butter, room temperature
115g (4oz) medium soft vegetable fat (shortening) (Trex), at room temperature, OR 225g (8oz) of soft spreadable vegetable fat (shortening) (Crisco)
2–3 tsp vanilla essence, or