| Prepare butter by bringing to room temperature,
but not runny soft. Keep it on the firm side. |
| In a heavy sauce pan, boil the sugar, water and
vinegar, which has been mixed and the sides of the pan washed down
with a wet pastry brush or wet fingers. Not a speck of granulated
sugar can remain on the sides of the pan. |
| While the sugar boils, put in the eggs in the mixer
bowl and mix on a slow speed . Using a wire whip. |
| Using a thermometer cook sugar to 250°(F) and
remove from heat immediately. |
| While running the mixer on its slowest speed - slowly
pour the boiling syrup into the mixer. Be careful to get it between
the whip and the edge of the bowl. The hot syrup will cook the eggs
and the mixture must mix for 10-12 minutes until it is approximately
100°(F). |
| In small chunks add the softened butter
to the cooling egg mixture. The butter will break apart and
look watery then come together into a beautiful fluffy buttercream. |
| Store the finished buttercream chilled. Re-whip over
a Bain-Marie. |
Praline - Add Praline Paste
Coffee - Add an extract
See Also Fabrication Ganache
See Also PastryButtercream |
Album
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