Jan 30 2009
Ugh.
Do not feel well. So here’s a couple of recipes.
Buttercreams are European icings consisting of eggs, sugar, butter, and flavoring. The term has been bastardized to refer to that disgusting, cloying powdered sugar icing that has become unavoidable in the US, but there is absolutely no resemblance between it and the real thing.
There are two basic types: Italian and French (German buttercream is an entirely different product, consisting of half pastry cream and half butter, and is used as a filling, not a frosting). Italian buttercream is made with egg whites, and French, with egg yolks.
Italian Buttercream
5 egg whites
1 2/3 c. sugar
1 1/4 lb. unsalted butter at room temperature
2 t. vanilla extract, or other flavoring
Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, beating constantly with a whisk, until the temperature of the egg whites reaches 120 degrees, or hot to the touch.
Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Beat on high until they have reached their maximum volume, 5 to 10 minutes. When the mixture is room temperature (this is important–you cannot proceed until the mixture is at room temperature, or you’ll ruin the buttercream), beat the butter in, tablespoon by tablespoon, adding the flavoring at the last, and beat until smooth. Refrigerate until spreading consistency.
French Buttercream
12 egg yolks
2 c. sugar
6 T. water
1 lb. unsalted butter at room temperature
2 t. vanilla extract, or other flavoring
Put yolks in a mixer bowl, place over a saucepan of boiling water, and beat constantly with a whisk until about 120 degrees, light and foamy.
Place bowl in mixer and beat on high speed until doubled in volume and thick. When you lift the mixer paddle, the egg yolks should form ribbons (if not, keep beating).
While the yolks are beating, make the syrup. Mix sugar and water in a heavy pan and bring to a boil, stirring just until the sugar is dissolved (if you stir after, the syrup will crystallize). Cook over medium heat to 240 degrees and remove from the heat.
With the mixer running at medium high speed, slowly pour the syrup into the yolks. Turn the mixer on high and beat until cooled to room temperature (this is important–you cannot proceed until the mixture is at room temperature, or you’ll ruin the buttercream).
Beat in the butter, tablespoon by tablespoon, and the flavoring at the end. Refrigerate until spreading consistency.
Note: You have to refrigerate it to spreading consistency, but except in high heat, these will hold up without refrigeration. Also, if you do refrigerate the cakes, you will have to remove them an hour or so before serving, because the buttercream will get hard.
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