/ck/ - Food & Cooking

>>13087357
And here is the French recipe...

>>13087359
There’s also one for “simple buttercream”, don’t know if that’s a good choice or not.

>>13087357
French or Swiss, for the memes of course ;^)

>>13087357
idk, swiss seems more sophisticated to me, not like I'd have a clue

whats the difference in these?

>>13087399
Did you even read the ingredients?

>>13087414
whats the difference in the end result
one is more creamy? one is more firm? one is more tangy? one is more sweet?

>>13087422
Beats me, I guess that’s what OP is asking. He’s the one that ought to know when he supposedly knows how to follow a highly advanced cookbook like that.

>>13087422
>whats the difference in the end result
the simple buttercream is garbage. the italian/swiss will last better at room temp than the french. the french will be slightly richer in flavor and creamier in texture. the italian/swiss will be fluffier in texture.

i think french is easier. the italian can be ruined if your meringue and butter are not very close to the same temperature.

>>13087545
Wow, somebody on /ck/ actually knows something about baking beyond box mix. I expected this thread to be shitposted and fall off the board in minutes like every other time some hopeful idiot asked for specific advice like this.

>>13087434
>advanced
This is the most simple and unambiguous style of recipe writing imaginable, though. It's how all recipes are written in my country, anyway. Foreign recipes annoy the fuck out of me.

Like that 'advanced' cookbook, all our recipes list the ingredients in order of use. Foreign recipes list ingredients randomly.
Like that 'advanced' cookbook, baking and sweets recipes list all ingredients as ratios of the flour (for baking) or sugar (for sweets). Foreign recipes don't ever bother with that.
Like that 'advanced' cookbook, our recipes just say 'do X then do Y then do Z' with no fucking storytime tossed in. Foreign recipes feel the need to tell me about the writer's recent mammogram results, her experiences with vaginal rejuvination procedures and what her hubby's shit looks like after he eats scallops.

>>13087972
>Foreign recipes
it sounds like you mean blogs. those are full of extraneous garbage to maximize search results and ad revenue.

>>13087359
the french technique sounds like a Sabayon which almost never works for me and is tricky but the results are very good if you're willing to take a chance

french recipe op

>>13089386
You would need a candy thermometer for that recipe it seems though, right?
>>13087972
>he actually thinks mom blogs represent “foreign” cookbooks
Lord. The OP book is clearly some kind of textbook, hence “Chapter” at the top of the page.

>>13087357
Do the French one, Italian buttercream is really just like marshmallow frosting and should be destroyed.

>>13089677
Yeah it looks a lot like how m text book lays out recipes.

french is my vote, it'll pair much better with the chocolate, italians very mild since it uses only egg white
I'd like to think the italian icings use egg whites because they used all the yolks on the pasta dough
but whenever comparing between recipes that use yolks or whites, I usually go for the yolks, the end result is always denser and creamier

you also have the option of using an american buttercream which doesn't even use eggs, I'm not a fan myself, but if that's what he meant you could be going down the wrong route

i'm sure nobody will complain if you do go with french though

>>13087357
your dad wants buttercream from your cock because he used to fuck you when you were a child and misses that so he wants to eat some buttercream you made him while he looks you in the eyes and fantasizes about shoving barbed wire into your asshole and pulling it out while nigger children piss on you both and you both vomit and adult niggers shit on the vomit, giving it aids.

I agree with the others OP. Go French, no need to fuck around with a meringue.

>>13087545
>>13089386
>>13089404
>>13089687
>>13090318
>>13090345
yo out of morbid curiosity would french buttercream work with angel food cake?

>>13090444
I don't think that the really rich flavour of the French buttercream would go well with the light fluffiness of angel food cake, personally. I think a lighter buttercream would complement it much better

>>13089677
this, I never say this shit but how fucking obsessed are you dude?

Italian and Swiss are best for light, fruity stuff. Go for French if you’re doing something decadent like chocolate. Basically avoid any frosting that uses confectioners sugar at all costs, unless you’re new to baking or lack a thermometer.

>>13090733
Also if you need something to stand up to the heat consider ermine frosting.

>>13089687
>Italian buttercream is really just like marshmallow frosting and should be destroyed.
maybe if it's just vanilla-flavored. it's perfectly fine if other flavors are used.

>>13087357
>Dad knows his son is a major flaming tranny faggot
>fucking usless son doesnt do anything
>can you at least bake a cake since you thing youre a woman?
>tranny has no idea how to cook
>tranny cant follow a recipe
>tranny cant use google
>has to ask other degenerates how to cook
41% when

>>13091038