Saturday, May 18, 2013

Italian Buttercream

Italian Buttercream:

Sugar 2#
Water 10 oz.

Egg Whites 1#

Butter 4#

1. Combine the sugar water in a heavy saucepan and cook to 240 degrees

2. When the sugar syrup reaches 230-233 degrees, place the egg whites in a mixing bowl
and whip to soft peaks.

3. In a slow steady stream, add cooked sugar to egg whites whipping on second speed.

4. Continue to whip on high speed until mixture has cooled to room temperature.

5. Gradually add the SOFT butter. Whip until smooth and light.

6. Flavor as desired.

Lemon Curd

A simple good recipe for Lemon Curd that I used while at the Culinary Institute of America.
Lemon Curd
6 egg yolks
6 eggs
8 oz butter
12 oz fruit juice -aka lemon juice or other 100% juice
9 oz sugar
1 sheet gelatin

Heat the butter and juice until hot to the touch. Temper over the eggs, yolks and sugar.
Cook until thick. Add bloomed gelatin and stir to dissolve. Cool with plastic wrap directly
on surface of curd.
Refrigerate until ready to use. Pipe or spread on cake layers.