Swiss butter cream

原方子來自Gretchen's bakery, 感覺太甜了。糖減掉2/3都應該沒有問題。 

https://www.gretchensbakery.com/swiss-buttercream-recipe/

Ingredients

• Fresh Large Egg Whites 180g (6 Large)
• Granulated Sugar 300g (1 + ½ cups)
• Confectioners Sugar 240g (2cups) *Domino brand is recommended 10X sugar
• Solid Vegetable Shortening 170g (3/4 cup)
• Unsalted Butter 454g (2 cups)
• Vanilla Extract Or Vanilla Paste 1 Tablespoon
• Salt - pinch 

 

Instructions

1. Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
2. Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
3. In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
4. Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
5. Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.
6. Add vanilla extract
7. Switch to the paddle attachment and blend on low speed until smooth

 

Notes

This Recipe Can Be Stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer

 

做法：

黃油室溫軟化3小時左右

1: 蛋白加糖隔水加熱至118華氏度， 水開後轉中小火4分鍾左右即可，中途用打蛋器不停攪拌。

2: 廚師機高速打發8分鍾左右至幹性發泡（stiff stiff peak)

3: 停廚師機加入所有糖粉，攪一下，再開廚師機低速攪拌均勻後轉中速轉2～3分鍾。

4: 感覺蛋白霜溫度不高時加入軟化的黃油和shorting, 攪拌均勻。

5: 換成打麵糊的(paddle attachment)再繼續打發至蓬鬆。

6: 冷藏或冷凍保存。