4 recipes with Egg whites and Egg yolk

Crème brûlée

Is there anything better than a creamy, scrumptious dessert that mixes all the best ingredients to make something to savor? :-) Crème brûlée is my favorite French dessert, which also happens to be one of the easiest ones to make, in a way. It's a perfect solution for leftover yolks (after making Swiss meringue or Italian meringue buttercream)—one batch of the buttercream allows making 4-6 mini bowls of the dessert!

To prepare the crusty shell on top, you will need a blowtorch—you can get a small one at some convenience stores, and however some recipes out there suggest using a broiler instead, this method is faster, easier, and allows you to control the amount of browned caramel on top.

Golden syrup chocolate cupcakes

These cupcakes have an amazing consistency all-over: the cupcake is moist and rich, and the icing is delicious, smooth and creamy. I used the swiss-meringue buttercream for the icing, and it was a hit! :-)

Italian-meringue buttercream

Following my search for the best icing cream, I arrived to the mythical Italian-meringue buttercream — it's simply amazing, both silky and fluffy, deliciously light and creamy... You should follow my recipe to achieve this amazing icing cream with minimal effort :-)

Swiss meringue buttercream

This is a medium-advanced cake cream, that requires some more work than buttercream, but also makes for a more fluffy, creamy icing. It's still not the hardest one, and definitely worth the effort! You will love the silky texture and firm, almost buttery-like consistency. It's a clear winner for cakes and decorative, ornamental (ruffles, anyone?) cupcake decorations.

PS: The picture shows decorated cupcake with the swiss meringue buttercream, look how amazing the ruffle looks, and the silky smooth surface is! :-)

Difficulty

Easy: 4 steps, 25 minutes
February 29, 2016 by Paul