Buttercream

Bila pergi kedai baking...tengok barang2 baking ni ada macam-macam...kita pun bukan tahu sangat apa kegunaannya..dengar la orang bercakap crisco, krimwell,cmc.tylose...nganga jap....but lama-lama bila dah kenal ramai homebakers, chef2 ni...baru la tahu sikit2...what are these for...but at times I still confuse thou...whta I should this "A" rather "B".

Dalam buku recipe- Martha Stewart ke, Peggy Porchen ke, Nigella ke Tish Boyle, Rachel Allen...semua resepi guna butter- pure butter, salted or unsalted + icing sugar + vanilla for buttercream..

Then suddenly I came across in few blogs, FB posting in Malaysian resepi guna "Krimwell' as buttercream?hurrmm...camner tu?apa sebenarnya krimwell ni?

Lets take a shot with this recipe then...

350 gram krimwell

150 gram buttercup

250 gram icing sugar

2 tsp vanilla essence/1 tsp extract

Whipped buttercup and krimwell well and then add in the icing sugar spoonful by spoonful, add in the vanilla essence/extract and walla! ready to use..

#Notakaki- personally I don't really use Buttercup for buttercream...I use Buttercup for my biscuits only...

Swiss Meringue Buttercream with a twist

Now and then I would just go blog crawl and search for any new recipe or ways to improve my baking.

I love swiss meringue buttercream. Its light and not too sweet unlike buttercream.

A simple recipe that I always use is this..enough for layering my Victoria Sandwich Cake.

Ingredients

100 g cater sugar
250 g unsalted butter
2 large egg whites (I use A size eggs)
2 tsp vanilla paste/extract (use slightly more for essence)
(optional) 1-2 cups of whipped cream (non diary)

Method

Thisk egg whites with sugar, double boil, until the sugar dissolves and the egg is hot/warm to touch.
Then pour into another pour/mixer and whisked until the bowl is at room temperature/no longer hot to touch. Then put the butter pieces by pieces in the bowl,whisked until fluffy.Once done, keep it in the fridge until you're ready to use...


The twist in the method.

I found this method instead of whisking or whipping the egg+sugar until cold.Whisked until room temperature or you can put it in the fridge until you're ready to use.

Once ready to use, take it out from the fridge, leave it out until it reach room temperature. Whipped the butter then pour the sugar+egg ingredient into the butter.

Verdict is more or less the same, but the good thing about this method is I can actually do the sugar+eggs base in advanced.

So takde la nak masukkan butter dalam adunan yg suam yang mungkin akan menyebabkan butter tu cair...

Alhamdulillah have tried and tested for my Victoria Sandwich Cake....yummeh!