For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
• 3/4 oz. Tequila Cazadores Blanco • 3 oz. Sparkling wine • 2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 3/4 oz. lemon juice Method: Combine all ingredients in a cocktail shaker, minus sparkling wine and shake. Strain, serve in a wine glass...
