Looking for the perfect filling or something to cover up an almost perfect cake? Let’s whip up one of these buttercream frosting recipes!
As I currently have a little time, I was surfing on the web a few days ago. Looking to find new, stirring ideas, inspirational dishes that We have never tasted before, to surprise my family with. Looking for quite some time but could not discover any interesting stuff. Just before I thought to give up on it, I discovered this tempting and easy treat simply by chance. It looked so tempting
on its photos, that required immediate actions.
It absolutely was easy to imagine just how it’s made, its taste and how much my husband might like it. Actually, it is extremely easy to delight the guy when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyhow, I went to the blog: Suncakemom and then followed the simple instuctions that were accompanied by great shots of the task. It just makes life faster and easier. I can imagine that it’s a bit of a effort to take snap shots in the midst of cooking in the kitchen as you normally have sticky hands thus i genuinely appreciate the commitment she devote to make this blogpost and recipe conveniently followed.
Having said that I’m inspired presenting my very own recipes in the same way. Many thanks for the concept.
I had been tweaking the initial recipe to make it for the taste of my loved ones. I can mention that it was an awesome outcome. They enjoyed the flavour, the thickness and loved getting a treat such as this in the middle of a lively week. They quite simply demanded even more, more and more. Hence the next occasion I am not going to commit the same mistake. I’m likely to twin the quantity .
More Buttercream Frosting like this on SunCakeMom
Advanced – Swiss – Italian-French
Whisk sweetener of choice into the egg whites. (French buttercream uses egg yolks instead of egg whites)
In a double boiler whisk the egg whites until it reaches 160°F / 71°C and the mixture is thinned out for about 5 minutes. It should be hot to the touch and if crystalized sweetener like sugar is used, it should be completely dissolved when the frothy foam is rubbed between two fingers.
Take the mixture off the heat and beat until it cools down to room temperature and hard peaks form for about 15 minutes. In Italian buttercream the egg white sweetening and double boiler part is skipped as the heat processing of the egg whites is done by 240°F / 115°C sugar syrup made with sugar and about 1/3 cup water gradually added to the beaten up egg whites.
Gradually add room temperature / soft butter.
Add flavoring and coloring as desired.