WHO: Tessa_StyleSweetCA is a pastry chef by trade who lives Vancouver.
WHAT: A frosting with a kick.
HOW: Make an Italian buttercream, spice it up, try not to eat it all before it gets to the cake.
WHY WE LOVE IT: A good buttercream is a beautiful thing, but it can grow tired, and expected. The perfect solution? Pink peppercorns.
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Hey hi let's make frosting.
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First, make your sugar syrup.
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Stir slightly to help everything along.
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When it looks like this and reaches 238 degrees, take it off the heat!
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Multitasking is fun: while you're making the syrup, whip your egg whites to stiff peaks.
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With the mixer on high speed, slowly pour in the syrup.
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Does yours look like this? Ok good. Let's move on.
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Switch the whisk to the paddle attachment, and slowly mix in the vanilla.
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