[Sca-cooks] Re: OOP - Buttercream

[Martha Oser]

Dear Huette (and the others who have responded), 

This is what I did!  I followed this recipe and instructions almost exactly. 
Like I said in my first message, when it's chilled, the icing has the 
texture and consistency of a stick of chilled butter.  I'm wondering if I 
needed to beat it more to make it fluffier? 

Anyone have any experience with cream cheese icings in the heat?  I found a 
recipe that includes marshmallow fluff that supposedly has a good texture 
and can be used to make decorations as well as just icing the cake. 

For the gentle who asked about fondant, I strongly recommend using a 
marshmallow fondant as opposed to the fondants you can purchase at the 
store.  Most of those are pretty tasteless - some even say they taste bad - 
but the marshmallow fondant is super-easy to make and work with. 

Marshmallow Fondant
1 c mini marshmallows
1 T water
1 1/2 to 1 3/4 c powdered sugar 

Place marshmallows in a standard 1 cup measuring cup and push down and pack 
them in.  Place in a microwave safe bowl and add the water.  Microwave for 
about 20 seconds - just long enough for the marshmallows to soften and puff 
up. Take out and stir until well combined - mixture will look soupy.  Then 
begin adding the powdered sugar and mix and fold until all is incorporated 
and it is no longer sticky (you may need more or less sugar, depending on 
the humidity level).  You can either do this with a spoon to start with (the 
marshmallows are HOT) and finish with your hands or use your stand mixer.  I 
used my Kitchenaid and still ended up finishing with a little hand-kneading. 
Once the fondant has a smooth texture, you can roll it out with a standard 
rolling pin.  Use a little (very little!) vegetable shortening or cornstarch 
to keep the fondant from sticking to things.  If the fondant is really 
sticky, let it sit on the counter uncovered for 5-10 minutes to air dry. 

 -Helena 


> Message: 1
> Date: Wed, 10 May 2006 16:09:51 -0700 (PDT)
> From: Huette von Ahrens <ahrenshav at yahoo.com>
> Subject: Re: [Sca-cooks] OOP-Buttercream Frosting
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <20060510230951.31883.qmail at web54111.mail.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1 
> 
> If there is one thing that I absolutely hate is the taste of a crisco frosting.  Blech!!!!
> And to have the audacity to call it "buttercream" is like a bait and switch scheme, IMHO. 
> 
> Here is a good, real buttercream recipe: 
> 
> VANILLA BUTTERCREAM
>  
> 4 large egg whites at room temperature for 30 minutes
> Rounded 1/4 teaspoon salt
> 2/3 cup water
> 1 1/3 cups plus 2 tablespoons sugar
> 4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened
> 2 teaspoons vanilla 
> 
> Special equipment: a candy thermometer 
>  
> Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups 
> sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to 
> a boil over moderate heat, without stirring, brushing any sugar crystals down side 
> of pan with a pastry brush dipped in water. 
> 
> When syrup reaches a boil, start beating egg whites with an electric mixer at 
> medium-high speed until frothy, then gradually add remaining 2 tablespoons 
> sugar and beat at medium speed until whites just hold soft peaks. (Do not beat 
> again until sugar syrup is ready.)  
> 
> Meanwhile, put thermometer into sugar syrup and continue boiling until syrup 
> registers 238 to 242°F. Immediately remove from heat and, with mixer at high 
> speed, slowly pour hot syrup in a thin stream down side of bowl into whites, 
> beating constantly. Beat, scraping down side of bowl with a rubber spatula, 
> until meringue is cool to the touch, about 10 minutes in a standing mixer or 
> 15 with a handheld. (It is important that meringue is properly cooled before 
> proceeding.)  
> 
> With mixer at medium speed, gradually add butter 1 piece at a time, beating 
> well after each addition until incorporated. (Buttercream will look soupy after 
> some butter is added if meringue is still warm. If so, briefly chill bottom of 
> bowl in a large bowl filled with ice water for a few seconds before continuing 
> to beat in remaining butter.) Continue beating until buttercream is smooth. 
> (Mixture may look curdled before all of butter is added but will come back 
> together by the time beating is finished.) Add vanilla and beat 1 minute more.  
> 
> • Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. 
> Bring to room temperature (this may take up to 3 hours; do not use a microwave) 
> and beat with an electric mixer before using. 
> 
> • The egg whites in this recipe are not cooked. If salmonella is a problem in 
> your area, you can use reconstituted powdered egg whites such as Just Whites. 
> 
> Huette 
>