Flavour by adding the vanilla or alternative flavouring, then store the buttercream in an airtight container in a refrigerator until required. Re-beat before using.
flavouring buttercream
Try replacing the liquid in the recipe with:
Or add:
swiss meringue buttercream
This buttercream is less sweet than the standard buttercream, and has a beautiful glossy finish that doesn’t fade. This buttercream is not stable above 15°C/ 59°F, however, so is not suitable for hot days or climates!
you will need
1 Place the egg whites and sugar into a bowl over a pan of simmering water. Stir while heating to prevent the egg whites cooking.
2 Once the sugar crystals have dissolved, remove the bowl from the heat and whisk the meringue to its full volume and the mixture is cool – about 5 minutes.
3 Add the butter and vanilla and continue to whisk for about 10 minutes – the mixture will reduce in volume and look curdled, but don’t panic! Keep whisking until the icing has a smooth, light and fluffy texture.
4 Store in a refrigerator for up to two days, and re-beat before using.
colouring buttercream
Add liquid or paste food colouring a little at a time into the icing and beat between each addition until you achieve the colour required.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
