Meringue Buttercream And Biz. Lots Of Questions.

Business By FromScratch

FromScratch Cake Central Cake Decorator Profile
FromScratch Posted 23 Feb 2008 , 12:09am
post #1 of 1

If you want to freeze the yolks you can. You have to add either salt or sugar to them though. If you add sugar it's 1 TBSP of sugar per 1 cup of yolks and if adding salt you add 1/2 tsp salt per 1 cup of yolks.. then just freeze them in ice cube trays. One large yolk is a wee bit more than 1 TBSP of yolk. I usually do 2.5 TBSP of yolks per ice cube and call it 2 yolks. icon_smile.gif

I use them for custards, puddings, sauces, curds.. there's TONS of things to do with them.

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