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The best cream in the world to cover your cakes, make decorations with nozzles, perfect edges, flowers and handling with nozzle. And not better does not melt even at 40 degrees, super resistant to heat and to transport tall cakes is the best, it gives you a lot of security, because it takes time to reach room temperature. BRAZILIAN STYLE BUTTERCREAM, tradition: BUTTER CREAM OR LAKE ... can be made with Swiss meringue or Italian meringue, whichever you like. I make with Swiss my own technique without using a bain-marie or a thermometer. The best Frosting to cover your cakes, be it cake, pie, pudding, chiffon, sponge cake, sponge cake, this cake covering is perfect. RECIPE: Yields 2.200 kg 1.125 of Vegetable shortening 750 grams of sugar 450 grams of egg white HOW TO MAKE in the video, durability and how to store. INFORMATION: Vegetable shortening is hydrogenated fat, vegetable fat, in each country there is a different name, IT IS NOT COW BUTTER and NOR MARGARINE. In Peru there are Palma brands, famous ..etc. USA and Mexico Crisco shortening. Argentina DANEVA brand as solid vegetable oil. Here in Peru, I use Palma vegetable shortening (it is made from a plant) It is used to make whipping cream (Chantilly, in cookies, in breads in bakeries) the entire food industry uses that fat. Don't worry, I have been using that ingredient for many years.