American Baker in Germany

 This is a different kind of frosting. Light and fluffy without being overly sweet.  Ermine Frosting: 1 cup (200g) sugar 5 tbsp (40g) flour dash salt 1 cup (225mL) milk 1 cup (250g) butter 1 tsp vanilla extract or 1 tbsp vanilla sugar Whisk sugar, flour and salt in a saucepan.  Whisk in milk and heat over medium heat stirring constantly until mixture is thick like pudding and the whisk leaves streaks in the mixture.  Remove from heat and cover with plastic wrap and allow to cool to room temperature.  In a separate bowl, cream the butter.  Slowly beat in spoonfuls of the flour mixture. Stir in vanilla and beat until the frosting is light and fluffy. This frosting is soft and not too sweet.  It's perfect to fill sandwich cookies or a Swiss roll cake. Something that is already sweet. However, this can be a bit too soft. So, I can recommend chilling in the fridge for about an hour and beat again to get buttercream consistency. Watch me make this recipe on ...

 This was a birthday cake for my daughter's 13th birthday. She wanted a rainbow cake with rainbow buttercream. I filled and frosted the rainbow cake with vanilla Swiss meringue buttercream.  Then I made a batch of American buttercream, colored it rainbow colors and put it in piping bags with medium star tips.  I piped vertical stripes of rainbow stars. I piped shells along the top of the cake toward the center with the colors lining up to the stripes on the side. Then I piped some rainbow swirls along the top of the cake.    Finally, I piped a rainbow on the top of the cake. I think this cake turned out beautiful. Sabrina was very happy with it. Happy birthday, Sabrina! I had left some space on top for the candles. We ordered these rainbow candles. And this is the cake cut. Absolutely gorgeous. Watch me make this colorful cake on my YouTube channel here: https://youtu.be/_G8CwwQNrMM Schaut zu wie ich diese bunte Torte auf meinem YouTube Kanal mache hier: https:/...

 It is no secret that I love peanut butter. This is the perfect summer recipe for peanut butter lovers. Peanut Butter Pie: 1 large or 2 small prepared Oreo pie crusts 8 oz (227g) cream cheese 3/4 cup (94g) powdered sugar 1 cup (270g) creamy peanut butter 1 cup (240g) whipping cream 1 tsp vanilla extract or 1 tbsp vanilla sugar 2 tbsp cornstarch or "Sahnefest" I am using a substitute for powdered sugar today because I realized at the last minute that I didn't have any. I substituted the 3/4 cup powdered sugar with about 2/3 cup sugar (130g) plus 2 tbsp cornstarch.  In a large mixing bowl, cream the cream cheese and 3/4 cup powdered sugar.  Beat in peanut butter.  In a separate bowl, whip cream, vanilla and 2 tbsp cornstarch until it reaches soft peaks.  Fold into peanut butter mixture.  Spread into prepared Oreo pie crusts.  Freeze for at least 1 hour or refrigerate at least 3 hours. Serve frozen or refrigerated. Store covered in the fridge for up to 3 ...