Hi Renee, great job.👍 from me. You use very simple tools and I like it as it will help us home bakers. Is it ok to use vegetable fat ( block) or lard ( animal fat, block form) we have here in the UK in your American butter cream. Xx
Thank you :) I try to keep the tools as simple as possible so most people can recreate my cakes. I think that vegetable fat is more like the "shortening" we have here in the USA. It's often called "vegetable shortening". However, a preferable shortening for a smooth buttercream has a higher fat content (bakers will refer to it as "Hi-Ratio", and will often contain meat fats. I've never tried the buttercream with lard (I should though, just to test it). If possible possibly do a 50/50 mix of the vegetable fat and lard (so long as the lard does not impart a flavor). If not go with the vegetable fat, the buttercream just may not be as smooth as it would be otherwise, but should still taste and preform comparably! Hope that helps!
Mi dispiace, RUclips crea didascalie solo nella lingua del video originale. Non conosco l'italiano e Google non è in grado di tradurre l'intero video :( Spero che il video ti dia l'essenza di ciò che ho fatto. Se hai domande specifiche, posso provare a tradurre e rispondere.
Awesome
👍
Thanks. 😊
Wow!! Great ♥️😍😁😁
Charlize Lorenne .
Thank you :)
Hi Renee, great job.👍 from me. You use very simple tools and I like it as it will help us home bakers. Is it ok to use vegetable fat ( block) or lard ( animal fat, block form) we have here in the UK in your American butter cream. Xx
Thank you :) I try to keep the tools as simple as possible so most people can recreate my cakes. I think that vegetable fat is more like the "shortening" we have here in the USA. It's often called "vegetable shortening". However, a preferable shortening for a smooth buttercream has a higher fat content (bakers will refer to it as "Hi-Ratio", and will often contain meat fats. I've never tried the buttercream with lard (I should though, just to test it). If possible possibly do a 50/50 mix of the vegetable fat and lard (so long as the lard does not impart a flavor). If not go with the vegetable fat, the buttercream just may not be as smooth as it would be otherwise, but should still taste and preform comparably! Hope that helps!
Possibile avere sottotitoli in italiano.... Grazie mille
Mi dispiace, RUclips crea didascalie solo nella lingua del video originale. Non conosco l'italiano e Google non è in grado di tradurre l'intero video :( Spero che il video ti dia l'essenza di ciò che ho fatto. Se hai domande specifiche, posso provare a tradurre e rispondere.