Difference between revisions of "Buttercream"

Latest revision as of 16:13, 22 January 2015

This is exactly what you want to make with the egg yolks left over from your French Macarons escapade. It's a zero-waste dessert process, and it's a Good Thing.

Basic [Bitch] Buttercream

Ingredients:

3 Egg Yolks

5.5 tbsp Milk

1/3 cup Sugar

1 + 1/3 stick Butter, room temperature (use a really good kind)

Tools:

1 electric mixer

1 medium heatproof mixing bowl

1 spatula

1 small pot

This is the perfect thing to start whipping up while you're preheating the oven and waiting for your macarons to set - chances are you'll be all tired of cleaning up and not want to make the filling if you stop before the macarons are done. So, while you're already in the middle of a mess, put the egg yolks in the bowl, whip them until the are smooth, then add in the sugar and whip until they're light in color. Add in the milk and whip until it's incorporated (be sure to use a deep bowl, because anything shallow will result in a mess). Pour the whipped goodies into a small pot and heat/stir with the spatula until it thickens into a custard (no scrambled eggs). Once it's good 'n thick, pour it back into the heatproof bowl and whip until it's room temperature. Cut in the soft butter, about a tablespoon at a time until it's all nice and thick and resembles buttercream. Pop it in the fridge for 10-15 min before loading up a pastry bag with it. If saving for later, let it warm up for about 5-10 minutes before frosting.

Variations on a theme

For the Nicki Minaj of buttercreams, try out one or more of these additives before whipping the butter into place:

4.5 tbsp honey

1 teabag Earl Grey

2 tsp matcha tea