When I make either Swiss or Italian buttercream it looks great until I add natural flavorings. I have a recipe that says you can add nut pastes or fruit juices. Fruit juice can make it thick and waxy and nut paste can make it runny. Any thoughts? (I make both my nut paste and fruit juice from scratch.)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)