Thursday, September 25, 2008

Pass The Butter ... Cream

As I perused through one of my Grans recipe tins, which is an awesome little trinket on its own! I found a recipe that was titled Buttercream Frosting. OK simple enough, no, not really. It is outlandish how much butter goes into this amazing little frosting recipe. What are you thinking, maybe a half cup? Nu-uh! Read on.

Grans Buttercream
6 egg yolks
2/3 cup sugar
1/2 cup corn syrup
2 cups softened butter (I can see certain cupcake gurus eyes go huge. Natalie Slater comes to mind after watching her on you tube)
Grease a measure cup and set aside. 1or 2 cup size will do. Beat the yolks in a large bowl until very pale in colour *this is important and then set aside. Combine sugar and corn syrup in a saucepan and bring to a rolling boil (don't use a flimsy pot) Stir constantly. Pour the syrup into the greased measure cup. Ok ready. Beat the syrup into the egg yolks into a steady stream avoiding the moving beaters (you all know why) You are beating this until the mixture is cool.
Now one tablespoon at a time beat in the butter. This is totally worth it to watch how this evolves! Once all your butter is fluffed in use it right away or store tightly sealed in the refridgerator. You are gonna love the feel of this in your mouth!

I have beaten cotton candy extract into the buttercream, as well as melted 71% dark chocolate YUM! We also now have Neilsen Massey extracts in our online store. You know the ones Martha uses. Yes THAT Martha! So we are going to try the coffee and the lemon. I will update you as soon as I can. You can click our link for that. Cheers!

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