Sweet sauces and dough

Italian buttercreamThis is a classic. It provides silky buttery icing. It has nothing to do with the butter and icing sugar some people call butter cream. But it is a lot more work. This recipe provides a large amount, sufficient for three dozen cupcakes or three cakes, depending on their size. It takes food colouring well.
MeringueThis is a staple for many recipes, such as the dacquoise, the pavlova as well as my traditional meringue mushrooms.
My chocolate sauceThis has been my go-to recipe for decades. It is very easy to memorize as everything is 1/3 of a cup except for the cocoa that is 1/2 cup. It is perfect with ice cream, pears belle Hélène and everything else that requires chocolate sauce.
Pie doughThis is my go-to, fool proof, recipe. You may want to omit the sugar if you are making a savoury pie.
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