Buttercream

Uses: Made for a cake application, great for icing, piping and filling. Tips: If the buttercream will not be used right away, it should be refrigerated and then re-blended before use. Using a food processor such as a robot coupe helps to get the buttercream emulsified properly for use. What is the best cocoa powder? Plein Arôme Why? Plein Arôme follows through with a nice, smooth texture in the buttercream and has a subtle round chocolate flavour at the start while intensifying during the tasting. Some almond fruit notes come through with a gentle bitterness. Scientific recommendations: Use high-fat cacao powders for buttercream. The whole milk and the butter combined with the high-fat Plein Arôme powder(22/24) provide a delicate creamy texture. Emulsify fully when making and before use.