Food recipes
Meringue-Style Buttercream
Meringue-Style Buttercream Yield: 5 lb 12 oz (2900 g) Ingredients: - 2 lb (1 kg) Sugar - 8 fl oz (250 mL) Water - 1 lb (500 g) Egg whites - 2 lb (1 kg) Butter, tender - 8 oz (250 g) Emulsified shortening - 2 tsp (10 m...
Meringue-Style Buttercream
Yield: 5 lb 12 oz (2900 g)
Ingredients:
- 2 lb (1 kg) Sugar
- 8 fl oz (250 mL) Water
- 1 lb (500 g) Egg whites
- 2 lb (1 kg) Butter, tender
- 8 oz (250 g) Emulsified shortening
- 2 tsp (10 mL) Lemon juice
- 1 tbsp (15 mL) Vanilla
Directions:
1. First, blend the sugar and water in a saucepan. Carry to a boil, stirring to dissolve the sugar.
2. Next, move forward to boil until the syrup reaches a temperature of 240°F (115°C).
3. Then, though the syrup is boiling, overcome the egg whites in a contemporary, grease-absolutely free bowl, having the whip attachment, right until they sort corporation, soaked peaks. Do not overbeat.
4. Then, as quickly as the syrup reaches 240°F (115°C), pour it Quite gradually into the egg whites When the mixer is operating at medium tempo.
5. Then, progress to beat until finally the meringue is neat and styles rigid peaks. (You include currently produced an Italian meringue.
6. Then, with the mixer nonetheless jogging at medium rate, start off introducing the butter, a minor at a period. Include it basically as instant as it can be absorbed through the meringue.
7. Then, even though all the butter is crushed in, incorporate the shortening in the identical route.
8. Finally, battle in the lemon juice and vanilla. Icings: Generation and Program 923.
Yield: 5 lb 12 oz (2900 g)
Ingredients:
- 2 lb (1 kg) Sugar
- 8 fl oz (250 mL) Water
- 1 lb (500 g) Egg whites
- 2 lb (1 kg) Butter, tender
- 8 oz (250 g) Emulsified shortening
- 2 tsp (10 mL) Lemon juice
- 1 tbsp (15 mL) Vanilla
Directions:
1. First, blend the sugar and water in a saucepan. Carry to a boil, stirring to dissolve the sugar.
2. Next, move forward to boil until the syrup reaches a temperature of 240°F (115°C).
3. Then, though the syrup is boiling, overcome the egg whites in a contemporary, grease-absolutely free bowl, having the whip attachment, right until they sort corporation, soaked peaks. Do not overbeat.
4. Then, as quickly as the syrup reaches 240°F (115°C), pour it Quite gradually into the egg whites When the mixer is operating at medium tempo.
5. Then, progress to beat until finally the meringue is neat and styles rigid peaks. (You include currently produced an Italian meringue.
6. Then, with the mixer nonetheless jogging at medium rate, start off introducing the butter, a minor at a period. Include it basically as instant as it can be absorbed through the meringue.
7. Then, even though all the butter is crushed in, incorporate the shortening in the identical route.
8. Finally, battle in the lemon juice and vanilla. Icings: Generation and Program 923.