Looking for the perfect filling or something to cover up an almost perfect cake? Let’s whip up one of these buttercream frosting recipes!
As I recently have some time, I had been browsing on the web a few days ago. Trying to find new, challenging tips, inspiring dishes that We have never tried before, to surprise my loved ones with. Searching for a while unfortunately couldn’t find any interesting things. Just before I wanted to give up on it, I came upon this delightful and easy treat simply by luck over Suncakemom. It looked so delicious on its image, that required fast actions.
It had been simple enough to imagine how it’s made, its taste and how much my hubby will probably like it. Mind you, it is rather simple to delight the guy when it comes to treats. Anyway, I went to the webpage and then followed the simple instuctions that had been combined with superb snap shots of the method. It just makes life rather easy. I can suppose it is a slight effort to take pics down the middle of cooking in the kitchen as you usually have sticky hands therefore i seriously appreciate the hard work she placed in to build this post .
Having said that I am encouraged to present my own recipes in a similar fashion. Many thanks for the concept.
I had been tweaking the main recipe to make it for the taste of my loved ones. I’ve got to mention it had been an awesome outcome. They loved the taste, the consistency and loved getting a treat like this in the midst of a busy workweek. They ultimately wanted lots more, many more. So the next time I am not going to make the same mistake. I’m likely to twin the amount to make them pleased.
Thanks to SunCakeMom for the toothsome buttercream Frosting Chocolate.
Advanced – Swiss – Italian-French
Whisk sweetener of choice into the egg whites. (French buttercream uses egg yolks instead of egg whites)
In a double boiler whisk the egg whites until it reaches 160°F / 71°C and the mixture is thinned out for about 5 minutes. It should be hot to the touch and if crystalized sweetener like sugar is used, it should be completely dissolved when the frothy foam is rubbed between two fingers.
Take the mixture off the heat and beat until it cools down to room temperature and hard peaks form for about 15 minutes. In Italian buttercream the egg white sweetening and double boiler part is skipped as the heat processing of the egg whites is done by 240°F / 115°C sugar syrup made with sugar and about 1/3 cup water gradually added to the beaten up egg whites.
Gradually add room temperature / soft butter.
Add flavoring and coloring as desired.