Has anyone tried using brown butter in buttercream, specifically a meringue based one. I've used brown sugar and added caramel sauce but thinking that it might give a deeper flavour that normal butter.
Quote:Originally Posted by Nixs247 Hi
I agree with both Kakeladi & Gemmal they both had valid points (not to say that the other comments are not valid).
Education is key especially when the customer hasnt got the foggiest idea of...
I thought this article was pretty good. Short and not too much detail but with the recent pricing threads I thought it was apt.