Have you ever tried to make a lemon meringue pie and ended up with a sort of sad, droopy meringue top? We all have! Luckily, once you master the meringue, it’s a super simple trick to have up your sleeve for pies, cookies, and even cakes! Whipping egg whites with […]
Makes one 9-inch tube cake In order to reach a lofty height, angel food cake needs to cling to the sides of the pan, both as it bakes and while it cools. This is why the pan is ungreased and the cake is cooled upside down. Some angel food cake […]
Being a student at The Culinary Institute of America is an opportunity to learn more about food than you ever knew was possible. CIA students study, cook, bake, and taste, taste, taste—always tasting. With all of that tasting, you are bound to be surprised from time to time, and luckily, most […]
Italian meringue is often called for in recipes because it’s versatile, easy to make and of course, delicious. It can be used to frost cakes and pies and it makes a great addition to mousses. You just need a couple of ingredients and a few tips and tricks and you […]
Makes about 6 cups Italian buttercream starts with a very stable meringue, making it creamy and light, but also very sturdy. It is almost impossible to mess this recipe up, so don’t panic. If your buttercream appears melted, it means it’s too warm. Place the whole mixing bowl in the […]
Makes about 6 cups With this meringue method, warming the egg whites and sugar dissolves the sugar to create a smooth texture and heats the eggs for a food-safe and stable meringue. For a common (or French) meringue, use the same ingredients and whip without heating. Add 1/8 teaspoon of […]
Royal icing is a decorative icing made from egg whites and confectioners’ sugar. In professional bakeshops, it is used to decorate cakes, pastries, and candies, but at home, it is primarily used to decorate rolled out sugar or gingerbread cookies. We explain how to make and use traditional royal icing […]