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www.RecipeFaire.com Presents:
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Buttercream Frosting
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by:
Johnny Davis
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This creamy versatile Buttercream icing is used in varying amounts in many of the cake recipes included in this website. It can be flavored in a multitude of ways to go well with many types of cakes.
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INGREDIENTS
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*For 1 Cup:
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2 egg yolks
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1/3 cup sugar
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1/4 cup water
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1/2 cup unsalted butter, softened
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*For 1 1/2 Cups:
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3 egg yolks
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1/2 cup sugar (scant; 7 tbsp)
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1/3 cup water
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1/4 cup unsalted butter, softened
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*For 2 cups:
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4 egg yolks
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1/2 cup sugar
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1/3 cup water
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1 cup unsalted butter, softened
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*For 3 cups:
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6 egg yolks
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1 cup sugar (scant; 14 tbsp)
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1/2 cup water
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1 1/2 cups unsalted butter, softened
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DIRECTIONS
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1:
Beat yolks in a medium
stainless bowl until light. Combine sugar and water in a heavy 2 1/2-quart saucepan;
stir over medium heat until sugar dissolves and syrup comes to a boil. As sugar
is dissolving, wash down any sugar crystals that cling to the sides of the pan with
a pastry brush dipped in cold water.
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2:
Boil syrup gently,
without stirring, until it reaches 239°F (soft-ball stage: 238°F to 240°F. Syrup
will form a soft, pliable ball when rolled between fingers in ice water.) When syrup
reaches the soft-ball stage, immediately remove from heat and pour into the yolks,
beating constantly as you pour. Continue to beat until the mixture is light, fluffy,
and cool to the touch.
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3:
In medium bowl of electric mixer, cream butter. Gradually beat butter into yolk mixture, 2 tablespoons at a time, until smooth, shiny, and spreadable. At this point you may fold in some stiffly whipped cream or vanilla pastry cream to lighten the buttercream (this is optional). Flavor the buttercream according to the chart on this website under "More Good Stuff, Buttercream
Frosting". Use buttercream immediately or refrigerate until ready to use.
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4:
Note: If the buttercream
separates at any point after the butter is added, the butter may be too cold. Wrap
a hot, wet towel around the bowl; then beat until smooth. If you think the buttercream
has warmed up too much, refrigerate a few minutes, then beat until smooth.
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