buttercream

A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream.

I wonder if the buttercream can maintain its consistency if the sugar is replaced with Oleo-Saccharum.

The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts.

My wife has been making Russian buttercream lately, which uses sweetened condensed milk added to whipped butter.

If you forgot to add sugar to the cake batter, there's not enough buttercream in the world to fix it.

German buttercream is my comfy point in the effort-delicious matrix, as TFA says, it's so easy for how delicious it is.

I do remember some birthday parties of a late relative with an abundance of tasty cakes, some of them buttercream cakes.

More like buttercream frosting is made out of butter.

The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam).

And then you cook the pudding for buttercream with half the amount of milk compared to the pudding instructions and tada, it really is a pastry cream using convenience pudding pulver.

Interesting molecular gastronomy idea: Take the carotene butter as mentioned, mix with tapioca maltodextrin to make a carrot flavored powder, then take carrot cake cupcakes with a buttercream frosting make with carotene butter and drizzle the powder on the frosting as a topping.

Fine dining restaurants across the globe sell millions of portions of it per day, as they do beef tartare, carpaccio, sashimi, French style buttercream and meringue, raw oysters, clams, flip cocktails, and zillions of other 'unsafe' things.

A delicious example of a buttercream cake is "Frankfurter Kranz" ("Frankfurt crown cake").

In Germany the "default" buttercream is butter+pudding.

But even that analogy isn't perfect, because while buttercream frosting made from margerine is usually cheaper and lower quality, from what I've seen, "IoT" devices that don't depend on remote servers, or send back telemetry tend to be higher end and more expensive.