This cream has a great shape and is suitable for decoration. If the cream becomes too soft when rolling, it can be stirred in ice water until it becomes hard. This recipe can be used to make our flower cakes. The information comes from Martha Stewart Living, November/December 1991. The yield is 3 cups, enough to hold a layer of 2 or 3 cakes or about 2 dozen cupcakes. The ingredients are 1 1/4 cups sugar, 1/3 cup water, 5 large egg whites, a pinch of cream of tartar, 1 pound (4 sticks) unsalted butter, cut into small pieces, and 1 teaspoon pure vanilla extract. The method is to boil the sugar and water in a small saucepan over medium heat. Use a candy thermometer to register 240 degrees (soft-ball stage). In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar and beat on medium-high speed until stiff but not dry peaks form. With the mixer still running, pour the syrup down the side of the bowl (to avoid splattering) in a steady stream and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in the butter a piece at a time. Add the vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating, continue to beat until smooth.
27.04.2023 @ 06:53
This cream has a great shape and is suitable for decoration. If the cream becomes too soft when rolling, it can be stirred in ice water until it becomes hard. This recipe can be used to make our flower cakes. The information comes from Martha Stewart Living, November/December 1991. The yield is 3 cups, enough to hold a layer of 2 or 3 cakes or about 2 dozen cupcakes. The ingredients are 1 1/4 cups sugar, 1/3 cup water, 5 large egg whites, a pinch of cream of tartar, 1 pound (4 sticks) unsalted butter, cut into small pieces, and 1 teaspoon pure vanilla extract. The method is to boil the sugar and water in a small saucepan over medium heat. Use a candy thermometer to register 240 degrees (soft-ball stage). In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar and beat on medium-high speed until stiff but not dry peaks form. With the mixer still running, pour the syrup down the side of the bowl (to avoid splattering) in a steady stream and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in the butter a piece at a time. Add the vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating, continue to beat until smooth.