Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Vanilla Buttercream

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Vanilla Buttercream Empty Vanilla Buttercream

    Post by Lobo Sun 10 Jan 2016, 11:26 pm

    Vanilla Buttercream Img84l
    Vanilla Buttercream
    Vanilla Buttercream Translucent
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    Prep Time: 35 minutes
    Cook Time: 10 minutes
    Servings: 24
    Use this rich buttercream to assemble and decorate our snowman cake. For the cake recipes, as well as assembling and decorating tips, see our recipes for Brown Butter Snowman Cake and Snowman Spice Cake. Leftover buttercream can be refrigerated for up to 1 week.






    • 126

    Ingredients:


    • 6 sticks unsalted butter
    • 2 Tbs. vanilla extract
    • 2 1/2 cups sugar
    • 6 egg whites
    • 1 3/4 tsp. salt
    • 1/4 tsp. cream of tartar

    Related Recipes


    Directions:

    Have all the ingredients at room temperature.

    In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 2 minutes. Beat in the vanilla until combined, about 1 minute. Transfer to a bowl and set aside. Thoroughly wash and dry the mixer bowl.

    In the clean mixer bowl, using a handheld whisk, whisk together the sugar, egg whites, salt and cream of tartar. Set the bowl over but not touching simmering water in a saucepan and whisk constantly until the mixture registers 140°F on a candy thermometer, about 10 minutes.

    To test if the sugar has completely dissolved, rub a small amount of the egg white mixture between 2 fingers; it should be smooth and not grainy. If it feels grainy, continue to heat and retest every 30 seconds until smooth.

    Remove the bowl from over the water. Fit the mixer with the whisk attachment, set the bowl on the mixer and beat on high speed until the mixture is cool and soft peaks form, 7 to 10 minutes. Gradually add the butter about 1 Tbs. at a time, beating well after each addition until smooth. Refrigerate the buttercream for 15 minutes before using. Makes 6 cups.

    Williams-Sonoma Kitchen
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