This chocolate frosting comes together in minutes and tastes like chocolate ice cream! It's based on my easy mock-Swiss meringue vanilla buttercream and is perfect for cakes and cupcakes.| Sugar Geek Show
Making Swiss meringue buttercream is creamy, light, and not too sweet. It's made by cooking egg whites and sugar, then whipping them to make a thick meringue, and whipping in butter and extract.| Sugar Geek Show
How to make the best vanilla cake with the reverse creaming method. Super moist, delicate texture and unforgettable flavor.| Sugar Geek Show
Make ganache perfect for frosting, glazing, dripping, or even truffles. Learn what ratios are best for milk, dark and white chocolate, and how to fix common ganache problems.| Sugar Geek Show
The best easy buttercream frosting recipe! Light, fluffy, smooth and creamy! Not too sweet and so easy to make! Never buy frosting again!| Sugar Geek Show
White velvet cake gets it's flavor from buttermilk and a touch of vinegar. A moist, tender cake that is great for any special occasion.| Sugar Geek Show
Tart and tangy homemade lemon curd that is thick enough to use as a cake filling, tarts or filling pastries. Making your own lemon curd is so easy and a great way to use up extra egg yolks.| Sugar Geek Show
Room temperature ingredients make a huge difference in your recipes. Learn how I warm up my cold ingredients from eggs to cream cheese, quickly and easily.| Sugar Geek Show
All out of buttermilk? Learn all about how to make your own buttermilk at home including dairy-free options! You won't believe how many ways you can make your own buttermilk substitute at home.| Sugar Geek Show
Tired of your whipped cream separating and getting melty? You can stabilized it so that it lasts for DAYS longer in the fridge! This whipped cream even holds its shape in warm weather!| Sugar Geek Show
