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Butter cream
Nb persons: 10
Yield: 2.3kg
Preparation time: 40 minutes
Total time:
Source: Gavin Grabe
| 1195g | Butter unsalted |
| meringue: | |
| 480ml | Egg white |
| 595g | Sugar |
| 2 tsp | Vanilla |
| white chocolate chips | |
Cream butter at room temp
Make Meringue: Pour Sugar into a clean pot and add a little water to create a "wet sand", Place on the sotve with a sugar thermometer. On high heat allow sugar to reach 240C (soft ball) remove from heat and allow bubble to stop. Remove thermometer. Start whipping th eegg whites and vanilla until it forms a bubbly glassy mass and then put machine on high, pour the sugar in thin stream down the side of the bowl until all the sugar has been added. Allow to whip up and then let it whip until it cools. ( if it takes too long, I sometimes remove the bowl after 10 minutes and stick it in the freezer for 5 minutes and then back on the mixer. The idea is to cool the meringue to about the same temperature as the butter. Add softened butter, little at a time as it could split. At first the mix looks like it is going to split and becoems runny. Keep adding butter and as you are nearing the last 1/4 of butter left, the mix will coagilate and become a thick cream. At this point I add a little more butter and stop. If you still have a lot of butter left, and the cream comes together in a thick creamy mass, do not add it all( this makes the buttercream really fatty BUT if you need the buttercream really stable and hard, add it all). THis all depends on the freshness and size of your eggs. In summer months I add a little melted white chocolate (about 280g) to stabalize the buttercream as it tends to melt especially here in California.
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