Jamie is Foiled Cupcakes’ lead Chicago Pastry Chef. She’s teaching me a lot about baking (because, if you couldn’t already tell, I don’t know anything about it. Seriously.)
So today, I overheard her training our new Pastry Assistant over the Hobart:
“The trick is to make sure it doesn’t hit the whip. And also make sure it doesn’t touch the sides of the bowl either.”
She was talking about making Italian meringue buttercream, and apparently that’s how you get the syrup to emulsify properly with the egg whites.
Jamie’s so smart.