Buttercream Recipe by Grechen

By efriend

FOR A VEGAN VERSION SIMPLY USE ALL SHORTENING AND ALMOND MILK INSTEAD OF HEAVY CREAM BUT ONLY 3 TBS NOT 6!
You can use a hand beater for this recipe
Be sure to have your butter and shortening at room temperature before mixing (Heavy Cream can remain cold)
I specify Domino Confectioners Sugar here- you can use any brand really- I just feel that the Domino 10X is the best and will not give a grittiness to the Buttercream like some other confectioner sugars do. So if you cannot get Domino brand, just sift it a couple times before adding it to the recipe, AND by the way, confectioner sugars can go "off" so be sure it is fresh.
I also specify Sweetex HiRatio shortening here, and I know that is a difficult item to find as well. Crisco (and other solid vegetable shortenings) can tend to leave a greasy mouth feel. I have been told that this is another good brand

Ingredients

• Unsalted Butter 1 1/2 Cups (3 sticks) (336g)
• Hi Ratio Solid Vegetable Shortening 1 1/2 Cups (336g)
• Confectioners Sugar (Domino Brand 10X Sugar) 6 cups 720g)
• Heavy Cream 6 Tablespoons (90ml)
• Vanilla Extract 2 teaspoons
• Butter Extract 1 teaspoon
• Salt 1/4 teaspoon
• 6 ounces (1 cup) Melted Baking Chocolate
• Egg Whites 7 large (210g)
• Granulated Sugar 2 cups (400g)
• Water 1cup (237ml)
• Unsalted Butter 5 sticks (1lb 4oz) (566g)
• Solid Vegetable Shortening 1 cup (226g)
• Vanilla Extract 2 Tablespoons
• Irish Cream Liquor 1/2 cup (120ml)
• Chocolate Couverture 1/2 cup (85g)

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from gretchensbakery.com

Preparation

Step 1

Instructions
Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
Whip on medium to high speed for about 3 minutes.
Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well.
Stop mixer and add the sifted confectioners sugar all at once.
Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream.
Increase speed to high and whip for another 5 minutes
Add the flavor extracts and then you are done!
The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)

Instructions

Instructions
Add melted COOLED chocolate to the buttercream recipe at the last stage of mixing

Instructions

Instructions
In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth

Instructions