Can You Please Explain?

Decorating By CiNoRi Updated 17 Nov 2010 , 1:15pm by CiNoRi

CiNoRi Posted 17 Nov 2010 , 4:04am
post #1 of 3

Hi guys!

The other day I posted about looking for a shelf stable Crusting Cream Cheese buttercream recipe. I tried one, but I was not thrilled with the taste.

I want to try to make my own... can someone please explain the "science " behind / the rules on what and how to make the dairy parts shelf stable... as well as the reasoning behind/ what makes a Crusting Buttercream?

Also in general... do you know of any books or even textbooks out there that gets into the "Science " of baking/pastries/ etc. I want to understand more of the background of what we do... rather than just following a recipe everytime!

Thanks so much!

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