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What would happen? - frosting question


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What would happen? - frosting question

danna | May 3, 2006 09:52 AM

What if I made 7-minute frosting, and near the end, slowly added melted and cooled chocolate?

Angel food cake-making tells me the fat would collapse the egg whites, but what about buttercreams that start with a meringue that has hot sugar added? The addition of butter doesn't cause it to become a puddle.

What do you think?

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