what is the difference between american buttercream and italian buttercream?
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Italian buttercream starts with an egg white meringue with a cooked sugar syrup whipped in. After the meringue cools, butter is added to make the buttercream. It doesn't crust and is less sweet than American buttercream.
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Taste the difference: • American lamb is pasture-grazed and then grain- finished for exceptionally mild and buttery taste. Australian lamb is naturally free range. Vast grass- lands flourish with a wide variety of sweet grasses, creating a more traditional, yet mild lamb flavor.
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decorating icing and buttercream are essentially the same thing. Fondant cakes should be frosted with buttercream or covered with ganache before covering in fondant. decorating icing and buttercream are essentially the same thing.
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Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. It is derived from the Sicilian granita, a related dessert which was brought by Italian immigrants to the United States.
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Anyways, Abuelita has cinnamon, and other spices in it and contains chopped mexican chocolate. American hot chocolate uses a powdered mix or combination of chocolate and cocoa powder. In American and mexican hot chocolate they both use milk, water or cream. ... And not hot spicy, but spices spicy.
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Italian eggplant are more delicate and sweeter than their larger cousins, and their smaller size makes them a good choice for stuffing, roasting, and broiling. ... Japanese eggplant are slightly smaller than Chinese eggplant and have the same dark purple skin as the American and Italian varieties.
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To sum up, Italian flours allow the cook to choose both the composition (gluten or protein content) and how finely ground the flour is. Italian flour grades are simply more specialized, thereby providing the cook with more choice!
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North American-style Italian dressing, and especially Creamy Italian, which consists of the same ingredients, but with buttermilk or mayonnaise added to make it creamy, is not acceptable to the Italian palate. ... Caesar Dressing is much more American than Italian.
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European butter is often fermented, given it a tangy, slightly sour taste. These butters are often richer (more butterfat), making it ideal for baking since it melts quicker. American butter is monitored and regulated by the USDA, which states that a butter must contain at least 80 percent butterfat to make the cut.
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American Cheese vs. Cheddar Cheese. Cheddar is a hard English cheese while American cheese is a smooth and creamy processed cheese. Cheddar has more flavor while American cheese, being artificially processed rather than aged naturally, is less expensive.
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American Cream Cheese and American Neufchâtel can be used interchangeably. Both are dense, tangy and spreadable. The biggest difference between the two: the Neufchâtel is made using milk exclusively (23% milkfat), and, cream cheese is made with milk and cream (33% milk fat).
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Usually, the main difference of the Italian Yaki and the Kinky Straight is that the Italian Yaki is relaxed while the Kinky Straight is fluffy.
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Okay, the differences. Though both use Roast Beef, the Italian has the beef sliced and then poached in the gravy produced from the cooking. ... The French is topped with Cheese and Onion, the Italian Sweet Bell Pepper that's been chucked in a pan for a bit, or Giardiniera, which are chilli pickled vegetables.
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Difference of the Irish butter: The US or American butter contains 80 to 82 % fat and 2 % more fat with the more milk. Whenever you are considering the Irish butter, it has over 2 % less milk so that is somewhat lesser in the amount of fat than the US butter.
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What's the Difference Between American Butter and Irish Butter? American butter (i.e. Cabot, Land O'Lakes, and store brands) is predominately sweet cream butter with a higher water content than Irish butter, meaning that it is not as flavorful or spreadable as Irish butter.
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On the other hand, gelato (which literally means “frozen” in Italian) is made with more milk and sugar than ice cream. ... As for egg yolks, most gelato mixtures don't contain them.
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Royal Icing Ingredients The biggest difference between, say, buttercream frosting and royal icing is texture: buttercream is creamy and soft; royal icing hardens to a candy-like texture. It creates such a smooth, even and blemish-free surface, it might make you wonder: Is it edible? Indeed it is!