There is no doubt that one of the most enjoyable and memorable part of baking and eating a cake is the frosting butter cream.
Not only does it add value to the cake, by its super smooth texture, but also it is a blessing to the chef for its adaptability.
You could use frosting butter cream any which way you like. For example this could be the base for any kind of flavoring agent of your choice like chocolate, orange, vanilla or coffee.
The other fabulous attribute of frosting butter cream is that it can last almost a week, if you put it in a refrigerator. And if frozen, frosting butter cream can be used for up to three months. A great time saver wouldn’t you agree? Make a huge amount of Frosting Butter Cream, freeze what you do not want, to use later!
However there is a fine difference between French frosting butter cream and its Swiss and Italian counterparts. The richest variety is the French frosting butter cream and this is primarily due to the use of egg yolks. However the Swish and Italian variety use meringue and this makes it lighter and also sweeter.
Making the classic French frosting butter cream is actually very simple: you need the following ingredients –
1-cup sugar,
3 Tablespoons water,
3 oz egg yolks,
11/4 sticks of unsalted butter,
Softened 1/2 cup shortening
1-teaspoon vanilla extract.
Take a saucepan in which some sugar syrup should be made by mixing water and sugar. Boil the mixture till it reaches 240F.
As the syrup is boiling take the egg yolks and beat them up in a large bowl, till the texture is light and foamy. When the mixture has reached the boiling point, take it out and pour over the egg yolk mixture, gradually. While you are doing this beat the mixture constantly till the mixture is cooled and light. Pick up a hand mixer and slowly go on adding butter as quickly as it can be absorbed by the mixture. Then the vanilla can be added.
In case you find the frosting butter cream is a bit too soft, cover it and put it in the refrigerator.
Any Frosting Butter Cream recipe may be flavored with other ingredients to change the color/texture/flavor to suit your changing needs.
Popular additions are melted chocolate, praline, Extra Strong coffee, extracts and liqueurs, purées and various nut pastes.
Have fun and oh by the way 3 cheers for the cook!
That is all I have for you today on Frosting Butter Cream.
Love and Light
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