Also it’s funny that state cottage food laws generally disallow American Buttercream due to the milk or cream that’s added but there’s so much more butter and sugar in proportion to the milk or cream 🤦♀️ I just bought some high ratio shortening to try instead of butter for a buttercream. That would be interesting to learn more about as well!
Love this recap! I recently made ermine frosting for the first time, I was surprised at how much roux/milk there was to butter!
This arrived in my inbox literally as I'm making ermine frosting for the first time. 😆
Also it’s funny that state cottage food laws generally disallow American Buttercream due to the milk or cream that’s added but there’s so much more butter and sugar in proportion to the milk or cream 🤦♀️ I just bought some high ratio shortening to try instead of butter for a buttercream. That would be interesting to learn more about as well!
Would the proper terminology for marshmallow frosting be Swiss Meringue since it’s the same as #4 but without the butter?