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Ingredients
- Confectioners' Sugar Buttercreams (American Buttercream)-confect sugar & butter-crusting (w/meringue powder) or non crusting p148
- higher ratio of fat to sugar: remain soft & do not crust
- higher ratio of sugar to fat: form a very thin crust after drying abt 10 mins-can be smoothed w/a paper towel (Viva brand is recommended bec it is smooth)
Details
Preparation
Step 1
Swiss Buttercream-p211-egg whites - heat egg whites over water bath to 120-130 degrees; (water bath temp abt 140)
Italian Buttercream-p 212 - egg whites-bring sugar syrup to 248 degress (hard ball stage)
SMB & IMB can be made more stable for cakes that must stand in a hot room by substituting a shortening w/emulsifiers for abt one quarter of the butter (Crisco or high ratio shortening)
French buttercreams-p 213-use egg yolks or whole eggs (egg yolks are emulsifiers)
Bruce Healy's Italian Meringue -Lightened French Buttercream p 215-lighten the French Meringue Buttercream w/some Italian Meringue
Creme Anglaise: custard based buttercreams-p 215
Silk meringue buttercream: combination of IM & creme anglaise-The Cake Bible p239
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