This time when I made my lemon buttercream filling, I didn’t use any cream. I blended room temperature butter with the powdered sugar [a/k/a confectioners’ sugar or icing sugar]. I looked in the fridge and saw that the heavy whipping cream was a day away from expiring. Not wanting to take a chance, I decided to add the lemon curd. I added just the right amount to make it much tarter than in the past.
Read MoreLearn the quickest and easiest way to whip Nilotica shea butter. Each recipe is easy to follow and includes the time it takes and amount it yields. Find out the secret to getting that incredibly light and airy texture.
Read MoreI get creative in the kitchen in a different way – by making soap!Even before Lush opened their first store in Southern California, I was a huge fan of their products. I'd ordered several of their soaps from Canada and eagerly awaited the package's delivery. I was impressed with the appealing chunks of goodness as they cut the soft soap from a large cheese-like wheel. All were nasal bliss, and did the job of cleaning and softening quite well. I'd never used glycerin soap before and back in 1997 there wasn’t that much information about it online.
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