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Home Tupperware Chocolate Cake With Instant Coffee

Strawberry Meringue Buttercream Sweet Jennifer Yu Recipe

Ingredients

How to make it

  • Combine egg whites and sugar in a Kitchen-aid mixing bowl. Whisk constantly over a low simmering water bath until 140F is reached. Place on mixer with whisk and whip until stiff. Turn down whip speed by 2/3rds and whip until cool to the touch (this takes a while - should be cooler than your hand). Change to a paddle and gradually add soft butter by tablespoon pieces. Mix to emulsify. Once desired consistency has been reached, add purée.
  • Frost cake and decorate with fresh strawberries
  • Note: I think I will try Martha Stewart’s recipe next time.

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The Cook

dandelion Ashland, NE

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