* Exported from MasterCook *
FRENCH BUTTERCREAM FROSTRING - BasicFrenchCooking
Recipe By :Enne Willan
Serving Size : 0 Preparation Time :0:00
Categories : !! 5 or Less Cakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg yolks
7 Tablespoons sugar
1/4 cup water
3/4 cup unsalted butter
flavoring according to recipe
In a medium bowl, beat egg yuolks just until mixed. In a small heavy
saucepan, heat sugar with water until dissolved, then bring to a boil
until syrup reaches soft-ball stage (239 degrees F or 115 C) on a
candy thermometer. Wait 20 seconds util bubbles in syrup in saucepan
subside, then gradually pour the hot sugar syrup over egg yolks,
beating constantly. If using an electric mixer, pour sugar syrup in
a thin stream between beaters & bowl so syrup doesn't stick to
either. Then beat as fast as possible iuntil mixture is thick &
cool. Cream butter & gradually beat it into yolk mixture which must
be quite cool or it will melt the butter when you beat it in. Beat
in flavor appropirate for chosen recipe.
To Make 2 cups: 4 egg yolks * 9 TBSP sugar * 1/3 cup water * 1 cup
unsalted butter
CHOCOLATE BUTTER CREAM: For every cup of Butter Cream, add 3 ounces
melted semisweet chocolate which has been cooled slightly before
beating into the Butter Cream.
COFFEE BUTTER CREAM: For every cup of Butter Cream add 2-3 tsp
instant coffee powder dissolved in 1 TBSP hot water.
Description:
"The real deal -- add butter cream to your standard layer cake &
you will have a luscious gateau."
Source:
"Basic French Cooking"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 4-2010"
Copyright:
"HP Books * POB 5367 Tucson AZ 85703 * 602/888-2150 ISBN 0-89586-056-2"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1736 Calories; 153g Fat (77.8%
calories from fat); 10g Protein; 88g Carbohydrate; 0g Dietary Fiber;
1010mg Cholesterol; 43mg Sodium. Exchanges: 1 Lean Meat; 30 Fat; 6
Other Carbohydrates.
NOTES : Butter Cream can be prepared 3 days ahead, covered & refrigerated.
The best directions I have seen to keep the eggs from "breaking".
Nutr. Assoc. : 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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