Esta crema de mantequilla mantiene su forma particularmente bien, por lo que es bueno para la decoración. Si la crema de mantequilla se vuelve demasiado suave mientras la canaliza, revuélvala en un baño de agua con hielo hasta que se ponga rígida. Esta receta se puede usar para hacer nuestra Torta de flores.
Fuente: Martha Stewart Living, noviembre / diciembre de 1991.
This buttercream holds its shape particularly well, making it great for decorating. If the buttercream becomes too soft while piping, stir it in an ice water bath until it becomes stiff. This recipe can be used to make our Flower Cake. Source: Martha Stewart Living, November/December 1991. Makes 3 cups, enough for a 2- or 3-layer cake or about 2 dozen cupcakes. Yield. Ingredients: 1 1/4 cups sugar, 1/3 cup water, 5 large egg whites, pinch of cream of tartar, 1 pound (4 sticks) unsalted butter, cut into small pieces, 1 teaspoon pure vanilla extract. Directions: 1. In a small saucepan over medium heat, boil the sugar and water. Place a candy thermometer in the pan. Boil the syrup, brushing the sides of the pan with a water-soaked brush to prevent crystallization, until the syrup registers 240 degrees (soft ball stage). 2. 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 peaks until stiff but not dry. 3. With the mixer running, pour the sugar syrup into the side of the bowl (to avoid splashing) into the egg whites in a steady stream and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in the butter, piece by piece. Add the vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
27.04.2023 @ 06:50
This buttercream holds its shape particularly well, making it great for decorating. If the buttercream becomes too soft while piping, stir it in an ice water bath until it becomes stiff. This recipe can be used to make our Flower Cake. Source: Martha Stewart Living, November/December 1991. Makes 3 cups, enough for a 2- or 3-layer cake or about 2 dozen cupcakes. Yield. Ingredients: 1 1/4 cups sugar, 1/3 cup water, 5 large egg whites, pinch of cream of tartar, 1 pound (4 sticks) unsalted butter, cut into small pieces, 1 teaspoon pure vanilla extract. Directions: 1. In a small saucepan over medium heat, boil the sugar and water. Place a candy thermometer in the pan. Boil the syrup, brushing the sides of the pan with a water-soaked brush to prevent crystallization, until the syrup registers 240 degrees (soft ball stage). 2. 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 peaks until stiff but not dry. 3. With the mixer running, pour the sugar syrup into the side of the bowl (to avoid splashing) into the egg whites in a steady stream and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in the butter, piece by piece. Add the vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.