'How to get intense colors with your buttercream and why it works. We\'ll also cover some common questions about this technique, such as if this alter the heated buttercream in terms of volume, or if you can skip all of this and just color the meringue. This technique is great for European buttercreams (Swiss, Italian, French, German). American buttercream is a different breed of frosting, and has a different set of rules that I didn\'t cover in this video. CHAPTERS: 0:00 Intro 02:08 Butter as an emulsifier/making SMBC 03:25 Coloring large batches or trying to dye frosting the darkest possible color 04:38 Is there any loss in volume/fluffiness when you heat your buttercream? 05:35 Using heat to intensify color on a gradient 06:21 What happens when you just color the meringue? HOW TO MAKE SWISS MERINGUE VIDEO: https://youtu.be/jDyny0973Do
Tags: how to , baking , chocolate , tutorials , cookies , pastry , cake decorating , cakes , baker , cake pops , frosting , brownies , pies , pie crust , Tarts , cakesicles , hot chocolate bombs , hot cocoa bombs
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