April 19, 2010
In the bread class post I mentioned that I took another class at Brooklyn Kitchen. It was a cupcake class with the couple who own/make Robicelli's cupcakes, which are delicious. Their frostings taste amazing and I wanted to learn the tricks. It turns out that the trick is French buttercream, which is time-intensive but worth the effort. I really tested the limits of my Kitchenaid with this one, as it starts with whipping eggs (mostly yolks) for a really long time, then tons more mixing with each addition.
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