Thursday, 9 May 2013

Buttercreams

Meringue-type Buttercream


300 g butter
4 ml vanilla extract

Have the butter at room temperature to soften while working on a meringue.

for the meringue:

250 g egg whites
400 g granulated sugar
125 ml water

Dissolve the sugar into the water in a heavy bottomed pan over heat. Bring to boil. Cook the syrup for 2 min. While the syrup is cooking, beat the whites until soft peaks. Keep the mixer running and add the syrup very slowly until use all of it. Continue beating the egg-sugar mixture until cool to a room temperature and firm peaks are formed.

Cream the butter and vanilla extract until light. Add the meringue a little at a time, combining very well.  The emulsion has to be formed - creamy soft and light texture. If it is too soft, refrigerate a bit but not too much - just enough to be able to ice the cakes. 


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