Sebenarnya, entry ni nak cerita pasal resepi buttercream. Kan dah janji masa letak entry cream cheese frosting kat sini, nak cerita pasal buttercream pulak kan :) Minta maaf lagi sekali sebab lambat update kat sini. Tapi takperlah.."better late than never" kan?
Ok, di sini saya himpunkan beberapa variasi resepi buttercream....Jadi, boleh pilih mana yang berkenan di hati....
BUTTERCREAM 1
Source: Karlyn Johnston
1 cup of good quality salted butter
3
teaspoons of vanilla (clear vanilla if you want a whiter color)
4
cups of icing sugar
4-5
tablespoons of coffee cream (18% and up)
1.Using room temperature butter, place it
in your mixer bowl.
2.Using a paddle attachment, whip the
butter until it’s creamy and fluffy.
3.Add in the icing sugar, one cup at a
time, beating in completely, until all 4 cups are combined.
4.Add in the vanilla and whip again to
combine.
5. Add in your cream, less cream = stiffer icing, more cream = fluffier icing
(Note: Coffee cream in Canada is a high fat cream, usually around 15-18%. I wanted to use a cream with a high fat content and coffee cream is right between half & half cream and whipping cream. I personally didn’t want to use whipping cream but commenters have let us all know that this icing is just as incredible using whipping cream)
BUTTERCREAM 2
CLASSIC AMERICAN BUTTERCREAM FROSTING
Source: Savory Sweet Life
This recipe uses powdered sugar, butter,
vanilla and milk. This is a great recipe for decorating and piping on cupcakes
and cake.
Ingredients
1
cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal
texture should be like ice cream.
3-4
cups confectioners (powdered) sugar, SIFTED
¼
teaspoon table salt
1
tablespoon vanilla extract
up
to 4 tablespoons milk or heavy cream
Instructions
Beat butter for a few minutes with a
mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar
and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere)
until the sugar has been incorporated with the butter. Increase mixer speed to
medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat
for 3 minutes. If your frosting needs a more stiff consistency, add remaining
sugar. If your frosting needs to be thinned out, add remaining milk 1
tablespoons at a time.
BUTTERCREAM 3
SWISS MERINGUE BUTTERCREAM
Source:Wood Land Bakery
Recipe with video on how to make the best
swiss meringue buttercream
Swiss Style Meringue Buttercream Yield
6 cups
(enough to ice 30 cupcakes, or fill and ice
1- 8″cake)
**Yield may differ in results from person to
person due to the volume of the meringue, whether you weighed your ingredients
or use volume measure, so this yield is approximate
***THIS RECIPE CAN BE STORED 4 days room
temp, 2 weeks fridge, 2 months freezer
Ingredients
Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners’ Sugar 240g (2cups)
**Shortening 170g (3/4 cup) **See Note
Below
Unsalted Butter 454g (2cups)
Vanilla Extract 1T
Method
Watch the video
NOTE**
You may of course leave out the shortening altogether
and use all butter, but I have had mixed reviews on that as well.
So what we are left dealing with here, is a
recipe that is FABUOLOUS if you can get the highest quality ingredients and find the perfect balance
that works best for YOU and YOUR CLIENTELE; Whether it is All Butter, All
Margarine, a mix of Butter and Shortening, All Shortening…etc etc…..You have a
lot of room to play here with these 2 ingredients so find what YOU like best
and make it your own!
After all, It’s YOUR sandbox, I Just PLAY in
it.Mungkin ada banyak lagi versi resepi buttercream di luar sana. Yang saya kongsi di sini hanya tiga daripada resepi 'terbaik' yang saya jumpa...
Do not hesitate to try any other recipes that you find elsewhere....Hapyy buttercreaming!
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