Comment on your favorite quotes and get connected with other users.
Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.
Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.
Adriano Zumbo
(0) Like
(0) Favourite