Online: Baking with Tina Zaccardi - Swiss Meringue Buttercream
COOKING | BAKING | GOLDEN YEARS
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Award-winning baker Tina Zaccardi will be showing us how to make a special treat for the winter months. The other dates in the series are Tuesday, March 16, Thursday, April 8, and Tuesday, May 11.
Join Tina this month and learn how to make Swiss Meringue Buttercream. A smoother, skier and less sweet alternative to american buttercream. Once you taste it you'll never go back to confectioner's sugar frosting. She will demonstrate how to warm the egg whites and sugar over simmering water and then beat in the softened butter to a smooth silky frosting. She will then show you some piping techniques with several different decorating tips.
List of ingredients and tools:
Cream of Tartar
You will be beating the egg whites for 5-6 minutes and then when the butter is added for 8-10 minutes so a stand mixer is best. But it can be done with a hand mixer.
Plastic Pastry Bags
Petal Piping tip #103
Wilton open star tip 4B
Registration is required to receive the Zoom link. Please sign up for each baking program.
Contact: Giovanna Fiorino-Iannace
Please sign up for this event.
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