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Buttercream

Posted: Wednesday, May 13, 2009

Make three recipes (in separate batches) to frost, fill and decorate a three-tier wedding cake. Recipe for each batch:

1/2 cup milk

1 vanilla bean, split and scraped*

2/3 cup sugar, divided

7 large egg yolks

1 pound, 2 ounces (4-1/2 sticks), well softened

In a 2-quart stainless steel saucepan, scald the milk, vanilla bean, and 1/2 cup of the sugar. Meanwhile, in an electric mixer or with a wire whisk, beat egg yolks with the remaining sugar until mixture is thick and pale yellow and forms a ribbon when the beater is lifted. Pour one third of the hot milk onto the egg yolks, whisking constantly. Return mixture to saucepan to combine with remaining milk. Cook over high heat, whisking constantly. Stop whisking briefly as the mixture reaches the boiling point to allow it to bubble. Strain through a fine-mesh strainer back into mixing bowl and beat on medium speed until thick, mousse-like, and doubled in volume. Set aside. Using the paddle attachment of an electric mixer, beat butter on medium-high speed until it whitens and holds soft peaks and makes a slapping sound against the sides of the bowl, 3 to 5 minutes. Pour the egg yolk mixture down the sides of the bowl into the butter in a steady stream, beating continuously on medium speed. The mixture may separate, but it will recombine as you continue beating. Beat until the underside of the bowl is cool and the butter is smooth and shiny. The buttercream can be used immediately or it keeps refrigerated up to 10 days, or frozen up to 3 months. Makes 4 cups. Reconstituting frozen buttercream: Let buttercream soften to room temperature and then beat, with an electric mixer over low heat, stirring constantly, until a few tablespoons have melted, then beat with the whisk attachment in an electric mixer, on high speed, until satiny. If the buttercream does not whip up well, it may be too cold; return it to the heat to soften a bit more and whip again. If it starts to separate, beat in a few tablespoons of very soft unsalted butter at high speed, and the mixture will come back together. *Kitchen Ade Note: If a vanilla bean is not available, substitute with 1 teaspoon pure vanilla extract.

"Buttercream" roses

1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

1 pound confectioners' sugar, sifted

2 tablespoons heavy cream

1 tablespoon corn syrup

1 teaspoon pure vanilla extract

Pastry bag

Rose Nail

Pastry tips, (Wilton numbers 12 and 104)

In a large mixing bowl, beat the butter and shortening with confectioners' sugar, adding the heavy cream, corn syrup and extract. Frosting may be may ahead and refrigerated and then brought to room temperature before using. If frosting is too soft for piping, add more confectioners' sugar, a little at a time, until frosting reaches desired consistency. For complete directions for making beautiful buttercream roses, visit www.baking911.com/decorating/pb_pipe_btrcrmroses.htm. Buttercream roses may be made ahead and stored in a covered container, between sheets of wax paper, in the refrigerator for up to 10 days , or in the freezer for up to 1 month. Apply roses to cake while they are still cold enough to handle.

Makes about 12 roses, depending on the size of the rose.



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