Search Results for: Chocolate in liquid form
replaced, in whole or in part, with an equal weight of toasted sugar as well as any type of raw or semi-refined sugar, such as jaggery, turbinado, demerara, or plain brown sugar (dark or light). or, doctor the finished buttercream to taste with potent, low-moisture ingredients, such as dark chocolate
every way. why it's great: because stovetop cooking reduces the moisture content of liquid sugars like maple, honey, and golden syrup, italian works well with sweeteners that would otherwise destabilize a swiss meringue. what flavors work best: those based on liquid sugar, such as honey, agave, maple...
https://www.seriouseats.com/2020/01/frostings-guide.html