7 Base ingredient recipes with Butter and Egg

Cream-cheese icing

Nothing complements the fruity flavor like the cream-cheese icing—it's fresh, and delicious, and has a very pleasant texture. It's a bit tricky to do, but with my tips&tricks you will easily make it with no hassle.

Difficulty

Easy: 3 steps, 15 minutes
March 18, 2016 by Paul

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

Buttercream

I started my cake-making adventure lately, and the first, most basic cream used to ice the cake is the buttercream — it's very simple, and makes a delicious, thick and stable cake cream that you will love!

As you can see in the recipe image, I used it already in my vanilla butterscotch cupcakes, which got rave reviews from my friends and coworkers! :-) Unfortunately the cream alone is rather not spectacular, just a sweet, delicious blob of butter and sugar ;-)

Egg pasta

I got a pasta machine as a gift, and it turned out to be a perfect gift for me — I'm a big pasta lover and I have many ideas for thick and runny sauces, stuffings, and general pasta shenanigans :-)

And believe me when I say, that you can really feel a difference between home-made pasta and the one you buy at the store. It's springy, perfectly tasty, easy to prepare and so much fun. It's also a great basic ingredient that you can prepare on lazy evening, dry a bit, freeze, and use when needed during the week!

Difficulty

Easy: 5 steps, 23 minutes
February 02, 2016 by Paul