Boiled Buttercream
Buttercream is a type of icing or filling used inside cakes as a coating and as decoration.
This is a popular topping for cupcakes, sponge cakes, butter cakes and other desserts.
It is made by creaming butter with icing sugar, although other fats can be used such as margarine or lard. Colouring and flavourings are often added, such as chocolate, fruit puree and various extracts.
The frosting can form a thin crust after prolonged time at a cool temperature which prevents sticking.
INGREDIENTS
125g granulated sugar
70ml water
60 egg whites
25g caster sugar
225g butter (diced and at room temperature)
METHOD
This is a popular topping for cupcakes, sponge cakes, butter cakes and other desserts.
It is made by creaming butter with icing sugar, although other fats can be used such as margarine or lard. Colouring and flavourings are often added, such as chocolate, fruit puree and various extracts.
The frosting can form a thin crust after prolonged time at a cool temperature which prevents sticking.
INGREDIENTS
125g granulated sugar
70ml water
60 egg whites
25g caster sugar
225g butter (diced and at room temperature)
METHOD
- In a pan over a medium heat cook the granulated sugar and water to 121'c.
- When the sugar reaches 115'c start to whisk the egg whites and caster sugar to soft peak.
- Slowly pour the boiling sugar over whites whisking continuously; after 3-5 minutes the mixture will become thick, glossy and smooth.
- Leave to cool completely. Once cooled, gradually beat in the diced butter piece by piece.
- Mix in a few drops of flavouring such as vanilla or rose water.
Comments
Post a Comment