Claire Teaches You Cake Frosting (Lesson 3) Baking School
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Date: 2019-10-25
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Comments and reviews: 10
MommyOfZoeAndLiam
OH Brad, I understand your pain, I accidentally squeezed a plume of baby power into my own face/eyes as a kid. Yes blind, in pain, getting back to the bathroom to wash my eyes out, it was a horrible experience and to this day (40) I am so careful with baby powder, I always untwist the top pinged away from my or anyone's face, and my kids aren't allowed to use baby powder unsupervised, but I warned my children about it too so they now why and don't try to use it without me. Also FYI did you know there is a thing called diaper lung from babies breathing in baby powder? So be careful with it folks. Also a thing called clown lung from breathing in the heavy powder they must use over the greasepaint they use, so be careful with makeup.
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OH Brad, I understand your pain, I accidentally squeezed a plume of baby power into my own face/eyes as a kid. Yes blind, in pain, getting back to the bathroom to wash my eyes out, it was a horrible experience and to this day (40) I am so careful with baby powder, I always untwist the top pinged away from my or anyone's face, and my kids aren't allowed to use baby powder unsupervised, but I warned my children about it too so they now why and don't try to use it without me. Also FYI did you know there is a thing called diaper lung from babies breathing in baby powder? So be careful with it folks. Also a thing called clown lung from breathing in the heavy powder they must use over the greasepaint they use, so be careful with makeup.
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CeeDeeWai
Fun fact: Cream cheese is solid and creamy because the bacteria used in it's fermentation change the electrical charge of the amino acids in the milk proteins. The bacteria are deactivated (cooked to death) when the total electric charge between negative and positive amino acids is neutral (the isoelectric point of the cheese. This is distinct from other forms of cheese making, wherein the bacterial culture produces enzymes which modify the molecular structure of the milk protein in order to promote curdling. For you chemistry kids out there, the difference is that most cheese curdles because of covalent bonds between protein strands, while cream cheese coagulates through ionization.
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Fun fact: Cream cheese is solid and creamy because the bacteria used in it's fermentation change the electrical charge of the amino acids in the milk proteins. The bacteria are deactivated (cooked to death) when the total electric charge between negative and positive amino acids is neutral (the isoelectric point of the cheese. This is distinct from other forms of cheese making, wherein the bacterial culture produces enzymes which modify the molecular structure of the milk protein in order to promote curdling. For you chemistry kids out there, the difference is that most cheese curdles because of covalent bonds between protein strands, while cream cheese coagulates through ionization.
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Nicoletta Dalla Ragione
Cream cheese frosting has been a struggle for me, I live in italy and every time I used our Philadelphia cream cheese at room temperature it would turn the frosting liquid, no matter how much icing sugar I use. I can have good results only if I use chilled philadelphia. However since I am using the butter at room temperature it is very difficult not to get butter lumps in the frosting because the chilled philadelphia hardens the butter. Any suggestions?
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Cream cheese frosting has been a struggle for me, I live in italy and every time I used our Philadelphia cream cheese at room temperature it would turn the frosting liquid, no matter how much icing sugar I use. I can have good results only if I use chilled philadelphia. However since I am using the butter at room temperature it is very difficult not to get butter lumps in the frosting because the chilled philadelphia hardens the butter. Any suggestions?
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Estephany De Luna
Wait. so whats the difference between Swiss merengue and Italian merengue what was the purpose of heating one to 230 or whatever the temp was to just dissolving the sugar. Also if you had added butter to the last one its wouldve been buttercream almost the same thing but one was heated to certain tempt and the other wasnt. When would you choose one over the other? And why was one heated more then the other
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Wait. so whats the difference between Swiss merengue and Italian merengue what was the purpose of heating one to 230 or whatever the temp was to just dissolving the sugar. Also if you had added butter to the last one its wouldve been buttercream almost the same thing but one was heated to certain tempt and the other wasnt. When would you choose one over the other? And why was one heated more then the other
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Scott Brady
claire doing very un-robotic activities in the food area. splendiferous post here on YouTube. indulge yourself, and enjoy claire's straight forward and calm explainations about food science. i always do. .if its not how to reproduce oreos in your garage, for the sake of the challenge, i'm guessing. someone at BA knows. if they can remove their head from a deep dark moist place that its often stuck inside.
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claire doing very un-robotic activities in the food area. splendiferous post here on YouTube. indulge yourself, and enjoy claire's straight forward and calm explainations about food science. i always do. .if its not how to reproduce oreos in your garage, for the sake of the challenge, i'm guessing. someone at BA knows. if they can remove their head from a deep dark moist place that its often stuck inside.
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Intactbjörn
Explaining the Brad shower/towel situation: It's funny to douse someone in something (like baby powder) that sticks to wet/damp surfaces making it obnoxious to clean off. In defense of his sister/why she would use a closed container; she was just trying to scare him by pretending she was about to blast him with baby powder. However, I personally believe she knew it wasn't closed so she's still guilty.
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Explaining the Brad shower/towel situation: It's funny to douse someone in something (like baby powder) that sticks to wet/damp surfaces making it obnoxious to clean off. In defense of his sister/why she would use a closed container; she was just trying to scare him by pretending she was about to blast him with baby powder. However, I personally believe she knew it wasn't closed so she's still guilty.
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Diana Sasahara
this is super helpful. thank you so much: ) I would just like to know the difference between salted butter and unsalted butter in cake-making. cause you use unsalted butter but then you add salt to it. I live in Japan and 99% of the butter you can get here is salted. butter in general is quite expensive here and unsalted butter even more so. cant I just use salted butter?
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this is super helpful. thank you so much: ) I would just like to know the difference between salted butter and unsalted butter in cake-making. cause you use unsalted butter but then you add salt to it. I live in Japan and 99% of the butter you can get here is salted. butter in general is quite expensive here and unsalted butter even more so. cant I just use salted butter?
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Ilka Rieger
the first time I made swiss meringue buttercream my butter was too cold and I almost threw the whole grainy mess out, but what also works is to microwave a little portion of it and mix it back in did the trick just as well without a blowtorch on hand(it was a pumpkin buttercream btw, with homemade pumpkin puree and lots of spices, which is Very Good)
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the first time I made swiss meringue buttercream my butter was too cold and I almost threw the whole grainy mess out, but what also works is to microwave a little portion of it and mix it back in did the trick just as well without a blowtorch on hand(it was a pumpkin buttercream btw, with homemade pumpkin puree and lots of spices, which is Very Good)
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MommyOfZoeAndLiam
10: 05 I didn't have a hand mixer until after I got one as a wedding present, and I've been baking since I was a child, so I was taught to do this with an electric hand mixer, by placing the bowl of meringue in the bowl of ice to help it cool slightly (I also live in the Las Vegas desert, so maybe that's why it is often needed to be done.
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10: 05 I didn't have a hand mixer until after I got one as a wedding present, and I've been baking since I was a child, so I was taught to do this with an electric hand mixer, by placing the bowl of meringue in the bowl of ice to help it cool slightly (I also live in the Las Vegas desert, so maybe that's why it is often needed to be done.
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Liliath09
Thank you for this video. This freshed up some rusted knowledge. I am happy you explained solutions for when it goes wrong. Your buttercream technique I have never seen anyone do, seems easier than I learned it. We whipped up the butter until it was white and fluffly and then slowly incorporated the meringue. Great video
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Thank you for this video. This freshed up some rusted knowledge. I am happy you explained solutions for when it goes wrong. Your buttercream technique I have never seen anyone do, seems easier than I learned it. We whipped up the butter until it was white and fluffly and then slowly incorporated the meringue. Great video
reply
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