This is a great buttercream recipe. Do use good pure vanilla extract to get the
maximum benefit. I use the
Nielsen-Massey pure vanilla extract.
This one does not say bourbon on it.
The smell of vanilla was so strong while baking, draw a lot of
attention!!!
A Ingredients
Sugar 1 1/3 cup
Eggs whites 7 pieces
Salt pinch
B Ingredients
Unsalted butter, softened, cubed 5 sticks
Vanilla extract 2 teaspoon
Directions:
1. Measure all A ingredients into a steel or glass bowl, set
over a pot of boiling water to double boil.
Stir while heating to avoid scrambling the egg whites. Keep heating until a thermometer reads 160°F/71°C.
2. Pour the heated A ingredients into the bowl of a standing
mixer. Beat on high speed for 10 minutes
until stiff peak form with pearly shine.
The buttercream should be barely warm at this point.
3. With the mixer on medium speed, add the cubed butter in
many little batches. After adding all
the butter, continue beating until the buttercream has the consistency of
whipped cream, smooth and shiny.
4. Beat in the vanilla extract until blended, use
immediately, or refrigerate for later use.
Serving: 6 Cups
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