![]() Pastry-Cream Buttercream: Also known as German buttercream, this variation is made by combining pastry cream (which is a custard with some sort of added starch, such as flour or cornstarch) with butter, and possibly additional confectioner's sugar.It's made by adding boiling syrup into beaten egg yolks and then whipping into a foamy consistency, to which softened butter is then added and beaten some more until light and creamy. French Buttercream: This is probably the richest buttercream and yet it's also extremely light in texture.Heating the meringue gives it extra stability, which means this frosting is extremely light and airy. Meringue Buttercream: Sometimes called Swiss or Italian meringue buttercream, this variation is made by beating a hot syrup of sugar and water into a basic egg white foam, then whipping softened butter into the resulting meringue to make the frosting.However, you should note that the salt content can vary by brand of butter. Yes, I did specify salted butter I prefer to use salted butter in my buttercream icing recipe. Using heavy whipping cream instead of milk, and then whipping it on high speed for several minutes really gives this frosting its light and fluffy texture. ![]() Unfortunately, it lacks flavor, so it's not uncommon for a small amount of butter to be included. Start with fresh, high-quality ingredients: softened salted butter, heavy whipping cream, pure vanilla extract, and confectioners’ sugar. What’s the secret There are two ingredients that really help make this frosting what it is heavy whipping cream and just a touch of almond extract. What it lacks in lightness, it makes up for in stability, making it ideal for producing those decorative flourishes. In addition, decorator's buttercream is whipped considerably less than ordinary buttercream. The solution is to so-called decorator's buttercream, which-instead of butter-is made with vegetable shortening.
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