The BEST Coffee buttercream - for cakes and muffins! скачать в хорошем качестве

The BEST Coffee buttercream - for cakes and muffins!

In today's episode, Agnieszka will show you how to prepare the perfect coffee cream for cakes and muffins. You will learn how to properly whip the foam, how to gradually add the egg mass to the butter and how to melt the chocolate to obtain a smooth and velvety cream. Agnieszka will also share tips on how to avoid the most common problems, such as the cream being too heavy or having too loose a consistency. This cream is not only delicious, but also perfect for decorating your baked goods. At the end of the episode, we will compare Agnieszka's way of making the cream with Magda's method, pointing out the differences in techniques and final effects. Thanks to this, you will be able to choose the method that suits you best. We invite you to watch! 🧨Recipe (for 1 sponge cake layer, 20 cm in diameter, layer thickness approx. 2.5 cm): 3 M eggs (room temperature) 66 g of regular sugar 240 g butter (room temperature) 188 g of white chocolate (I used Chocovic 30.4%) 7-8 g of instant coffee (I used Jacobs Velvet coffee) 22 g of water