Buttercream - Base Formulas

[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]

	Ingredient	Quantity
1.	Un-salted Butter	16 ounces
2.	Eggs	4
3.	Sugar	8 ounces
4.	Water	2 ounces
5.	Vinegar	1 teaspoon

Process	Instructions
1. Prepare	Prepare butter by bringing to room temperature, but not warm and runny soft. Keep it on the firm side.
2. Boil	In a heavy saucepan, boil the sugar, water and vinegar, which has been mixed and the sides of the pan washed down with a wet pastry brush or wet fingers. Not a speck of granulated sugar can remain on the sides of the pan.
3. Stir	While the sugar boils, put in the eggs in the mixer bowl and mix on a slow speed . Using a wire whip.
4. Cook	Using a thermometer cook sugar to 250°(F) and remove from heat immediately.
5. Pour	While running the mixer on its slowest speed - slowly pour the boiling syrup into the mixer. Be careful to get it between the whip and the edge of the bowl. The hot syrup will cook the eggs and the mixture must mix for 10-12 minutes until it has cooled to near the butters temperature. Use a thermometer. Wait until it's just a few degrees warmer.
6. Add	In small chunks add the softened butter to the cooling egg mixture. The butter will break apart and look watery then come together into a beautiful fluffy buttercream.
7. Store	Store the finished buttercream chilled. Re-whip over a Bain-Marie.
Variations:	Praline - Add Praline Paste Coffee - Add an extract See Also Fabrication Ganache See Also PastryButtercream

[an error occurred while processing this directive]
[an error occurred while processing this directive]

[an error occurred while processing this directive]