Hi Deb! You are indeed my biggest fan :). Regarding your questions: 1. So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? --> If use package pasteurized egg whites bought from store, you just need to cook them until sugar is dissolved. If use fresh egg whites, cook it until sugar is dissolved and also the mixture temp reaches 160F to kill salmonella. 2. Is the temp or the dissolving that is most important? --> Dissolving egg whites is important for whipping the egg whites to smooth/ nice meringue, and the temp is important for killing salmonella. 3. For storing and coloring buttercream, please check out this post if you haven't.: www.anhbakes.com/post/faqs-cupcakes-and-buttercream.
@@ANHBAKES Thank you SO much! ALL of that info was so helpful! I just love that you want your followers to actually learn from you, not just sit from the sidelines and enjoy your creations. You are such a special person!
@@ANHBAKES I think I might be your biggest fan...just love ya'! Anyway, I made my first batch of SMB the other night. LOVED the taste, but I don't think it turned out? Would you answer a couple of questions for me? So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? Is the temp or the dissolving that is most important? Also, how do you store SMB? I put some in the fridge and took it out the next night. Did it need to be re-whipped with the mixer, or by hand? And, lastly, I tried to color some and it wouldn't really absorb the color very well. It was like the butter was melting and separating from it...I'm just really confused. What do you think I did wrong?
The pinecones...😍❤️
Hermosos. Gracias❤
Amazing!! Well done!
Waooooo....it's very original, so, so beautifull. I' love it❤.
I'm latina, and i'm charmed with your work. I speak English so so 🤭
Thank you so much!!
Oh, more beautiful creations!!I was SO excited when I got the notification that you had done this Christmas video!! LOVE it!! Keep them coming!
Hi Deb! You are indeed my biggest fan :). Regarding your questions:
1. So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? --> If use package pasteurized egg whites bought from store, you just need to cook them until sugar is dissolved. If use fresh egg whites, cook it until sugar is dissolved and also the mixture temp reaches 160F to kill salmonella.
2. Is the temp or the dissolving that is most important? --> Dissolving egg whites is important for whipping the egg whites to smooth/ nice meringue, and the temp is important for killing salmonella.
3. For storing and coloring buttercream, please check out this post if you haven't.: www.anhbakes.com/post/faqs-cupcakes-and-buttercream.
@@ANHBAKES Thank you SO much! ALL of that info was so helpful! I just love that you want your followers to actually learn from you, not just sit from the sidelines and enjoy your creations. You are such a special person!
Thanks for your guiding us the good Christmas ideas!
❤
Holiday spirit!
Lovely!!❤❤
Stunning
Youre so talented ❤
Stunning 👏👏👏
❤❤❤🌷🌷🌷🙏🏿🙏🏿🙏🏿🙏🏿
wow😍😍😍😍
Brilliant did you use American buttercream or something like Swiss meringue?
I use Swiss meringue butter cream. Recipe link is in description box.
Thanks
@@ANHBAKES I think I might be your biggest fan...just love ya'! Anyway, I made my first batch of SMB the other night. LOVED the taste, but I don't think it turned out? Would you answer a couple of questions for me? So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? Is the temp or the dissolving that is most important? Also, how do you store SMB? I put some in the fridge and took it out the next night. Did it need to be re-whipped with the mixer, or by hand? And, lastly, I tried to color some and it wouldn't really absorb the color very well. It was like the butter was melting and separating from it...I'm just really confused. What do you think I did wrong?