frosting

This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.

Swiss Meringue Buttercream

(400 grams) granulated sugar

vanilla extract

salt

Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.

Separate the eggs

If you haven&#8217;t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it&#8217;s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it&#8217;s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn&#8217;t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

No need to let it cool down to start this next step&#8211; it&#8217;s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren&#8217;t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it&#8217;s still not reaching stiff peaks, stop the mixer, place the bowl&#8211;uncovered&#8211;in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it&#8217;s taking forever to reach stiff peaks.)

If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Too Thick or Too Thin

If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn&#8217;t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it&#8217;s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.

Thank you for this lovely recipe and all the thoughtful suggestions.  I am so happy to have a foolproof guide to SMB!  So refreshing in a world of “American Buttercream”.  There is a place for the powdered sugar kind SMB is an elegant way to go!

Great taste but was not stable at all.  Not worth it, I'll stick to American buttercream

Absolutely love this recipe, have used it numerous times. Was wondering if I could add cocoa powder to make it chocolate flavored?

I made this tonight, and WOW!! This is the one of the best frostings I’ve ever tasted. My family loves American buttercream, but I’m always looking for something more marshmallowy in texture, but not as sweet. I ended up using the full butter in the end and so glad I did. It was perfect. Thank you so much for this recipe!

So, I added half a cup of peanut butter to the finished product and I beat it on high for a minute or so. It turned out to be delightful. The consistency did not change, which was a relief. I highly recommend using this peanut butter version of this recipe with sally's banana cake. Divine.

I made 3 batches of this for my little girls 2nd Birthday cake.  Your instructions, accompanied with possible problems that I might encounter, were everything I needed!  Everyone thought it was the best icing they ever had.  The only issue I encountered was cooling the meringue down when adding he butter.  I struggled with batch 1 and 2, but by batch 3 I had it figured out.  I put the meringue and my paddle in the fridge for 10 minutes then started whipping and adding butter.  The meringue was warm enough that the butter incorporated perfectly.  When I was almost done adding the butter, I put some frozen veggies around my mixing bowl and the icing thickened up.  It was not ideal, but it worked.  Thanks again for your delicious recipe.

im not sure if it turned out the way it was suppose to....it tasted pretty light, but sweet and a bit greasy tbh...i feel like i followed all the steps and even saved it after it curdled...maybe SMBC just isnt the icing for me....i prefer a cooked flour buttercream to this personally

This is a delightful recipe. Made it today for a friend's birthday cupcakes and need to make another cake next week, was wondering if you think adding cooled caramel sauce (probably salted ) would work after incorporating all the butter. I'm hoping it won't change the consistency too much?

I’ve just made my first ever batch of SMBC following your recipe and it’s amazing, I added lemon essence and it tastes delicious. It’s a very stable medium to work with and although it’s time consuming to make its well worth the effort. This will be my new go to in future.

Tried making this for cupcakes, made sure i followed directions read the recipe multiple times, watched the video multiple times but it didn't whip up after a hour. It tasted really good but it didn't whip even after resting in the fridge.

https://www.youtube.com/watch?v=PQ5_DSXv89Y

This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.

Ingredients
6 large egg whites (240g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/swiss-meringue-buttercream/

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#baking #recipes #buttercream

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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Swiss Meringue Buttercream | Sally's Baking Addiction

Cooking Channel serves up this Goober Cake recipe  plus many other recipes at CookingChannelTV.com

Goober Cake

(12 ounces) sifted cake flour

baking powder

fine sea salt

(12 3/4 ounces) firmly packed brown sugar

(4 ounces) unsalted butter,

canola oil

(5 ounces) natural crunchy unsalted peanut butter, at room temperature

eggs,

milk,

Chocolate Ganache (recipe follows)

Peanut Butter Frosting (recipe follows)

heavy cream, depending on the type of chocolate

ounces) confectioners' sugar

heavy cream

Goober Cake : Recipes : Cooking Channel

Center an oven rack and preheat the oven to 350 degrees F. Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed. 

In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter. 

Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes. 

Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature. 

To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting. This cake keeps for up to 3 days at cool room temperature.

Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate, use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.

Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. If you intend to use the ganache as a glaze, let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water. 

If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. 

If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften. Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 11/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.

This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 21/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).

Easy Vegan Vanilla Frosting

vegan butter ((I used Earth Balance))

sugar

tbsp non-dairy milk ((I used almond milk))

Combine all ingredients in a mixing bowl and mix at a low speed, gradually increasing.

Mix until icing is formed and is light and fluffy.

Use as desired. Enjoy!

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

caster sugar

eggs,beaten

self-raising flour

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

How to Make Chocolate Ganache

chocolate

(8 ounces; 240 milliliters) heavy cream or heavy whipping cream

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it&#8217;s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.

Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.

Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don&#8217;t let the bottom of the bowl touch the simmering water.

Made this tonight after seeing what could be made with my quarantine pantry stock.  The cake is amazingly moist-inside  and then has the crackly brownie goodness on the edges. Made the ganache and chowed down with fresh strawberries and whipped cream just to make it extra indulgent!!!  It’s a must make for any chocolate lover!!!!

I have Baker's 100% Cacao Unsweetened Chocolate Bar   Tips on adding sweetness if needed.

https://www.youtube.com/watch?v=g-Fq1e_P2X8

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Ingredients
Two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Get the full recipe: https://sallysbakingaddiction.com/chocolate-ganache/

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#baking #recipes #chocolate

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
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Chocolate Ganache | Sally's Baking Addiction

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Homemade Oreos Recipe by Tasty

unsalted butter, softened

white sugar

eggs

all-purpose flour

cocoa powder

baking soda

butter, softened

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.

Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.

Add the dry ingredients to the wet ingredients, and mix together until combined.

Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).

To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.

Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.

Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.

Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.

To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.

Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

https://vid.tasty.co/output/29244/mp4_640x640/1492190239

The Best Fluffy Buttercream Frosting, light as air and not too sweet! Buttercream frosting is the perfect topping for cupcakes, cakes, and cookies.

The Best Fluffy Buttercream Frosting

Cup unsalted butter, softened (or 2 sticks)

vanilla bean paste

milk

Place butter in the bowl of a stand mixer with paddle attachment. Mix on low speed until smooth and fluffy, about a minute.

Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.

Add the salt and stir to combine, add in the vanilla and stir to combine. Add the milk and whip the frosting for 3-4 minutes until light and fluffy.

https://www.youtube.com/watch?v=bLCca2jV2Bc

The Best Fluffy Buttercream Frosting, light as air and not too sweet!

Buttercream frosting is the perfect topping for cupcakes, cakes, and cookies. Or even just eating with a spoon!

Full written printable recipe- 
https://thissillygirlskitchen.com/the-best-fluffy-buttercream-frosting/

Other recipes mentioned:
Chocolate Chip Cookie Sandwiches - 
https://thissillygirlskitchen.com/christmas-cookie-sandwiches/
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The Best Fluffy Buttercream Frosting | This Silly Girl's Kitchen Ep. 7

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Chocolate Buttercream Recipe

½ tsp kosher salt

(2 sticks) unsalted butter, room temperature, cut into pieces

bittersweet chocolate, melted, cooled

tsp vanilla extract

candy thermometer

Bon Appétit

Using an electric mixer on medium-high speed, beat egg yolks, egg, and salt until pale and thick, about 4 minutes.

Meanwhile, bring granulated sugar and ¼ cup water to a boil in a small saucepan fitted with a candy thermometer over medium-high heat, stirring to dissolve sugar. Continue to cook, swirling occasionally (but not stirring), until thermometer registers 248° (this is the firm-ball stage). With motor running, gradually pour syrup into egg mixture just where the eggs meet the sides of the bowl (you want to avoid the beaters to keep sugar from splattering). Beat until eggs are light and fluffy and the outside of bowl is cool to the touch, about 5 minutes.

Beat in butter a piece at a time, mixing until incorporated before adding the next piece. If mixture looks either soupy or curdled, continue to beat until an emulsion forms and mixture is light and thick (this could take several minutes). Mix in chocolate and vanilla.

Do ahead: Buttercream can be made 2 days ahead. Cover and chill, or freeze up to 1 month. Bring to room temperature and beat again before using. (Thaw frozen buttercream in refrigerator overnight before bringing to room temperature.)

Homemade Marshmallow Frosting is delicious and beautiful!

Great Grandmother's Marshmallow Frosting

water

egg white-

marshmallows

Boil sugar and water while stirring frequently until syrup reaches 235 degrees or syrup forms a soft ball in ice water. Remove from heat.

Break the marshmallows in pieces and to the hot syrup. DO NOT STIR. Let sit 1 -2 minutes. Pour slowly over the stiffly beaten egg whites, beating rapidly.

Continue beating frosting until it reaches desired consistency to spread. If it gets too thick to spread beat in a few drops of water.

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Homemade Cinnamon Rolls Recipe by Tasty

unsalted butter, melted

dry yeast

flour, divided

brown sugar

cinnamon

oz cream cheese, softened

butter, melted

Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

Spread the softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

While still warm, drizzle evenly with frosting.

https://vid.tasty.co/output/25812/mp4_640x640/1488912074

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Buttercream Truffles

tsp pure vanilla extract

Sprinkles,

In a large mixing bowl, beat butter, vanilla...

In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).

Scoop 1 Tbsp balls onto a parchment paper...

Scoop 1 Tbsp balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.

Once firm, remove balls from freezer, and use...

Once firm, remove balls from freezer, and use your fingertips to shape smooth.

Melt chocolate wafers according to package directions. Using...

Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

Bake this fluffy pistachio cake from scratch and frost it with a romantic rose water frosting for a unique pistachio and rose dessert, also known as Persian love cake

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