How to Make Classic Buttercream

A well-prepared buttercream is useful for more than just cakes. It's slightly sweet, smooth texture makes it perfect for topping any confection. It makes a wonderful topping for breads and scones, as well. Take a look at a classic buttercream, and you may just never want regular icing again.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 1 cup sugar
• 1/3 cup water
• 6 large egg yolks (lightly beaten)
• 1 1/2 cups softened butter
• 6 Tablespoons confectioners' sugar
• Mixing Bowl
• Whisk
• Heavy Saucepan
• 1 1/2 tsp. real vanilla extract
• Electric Mixer (optional)

How to Make Classic Buttercream

1. Combine sugar and water in saucepan over medium heat until sugar is dissolved. Remove from heat. Add a small amount of this mixture to egg yolks. This is called "tempering" and will keep your eggs from curdling. Add egg mixture back into saucepan.

2. Return mixture to heat, and cook for approximately 3 minutes, until mixture thickens. Stir constantly. Remove from heat, and add vanilla. Cool to room temperature.

3. Beat butter in mixing bowl until fluffy and light. With an electric mixer and whisk attachment, this should take 3 to 5 minutes. Add cooled sugar mixture to mixing bowl and turn mixer to low. Add confectioners' sugar and increase speed slowly to medium. Allow to mix until smooth and silky texture is achieved. This should take approximately 4 minutes

4. Refrigerate until buttercream reaches the consistency of soft cream cheese. This will allow it to spread easily on cakes, breads, or other pastries.

Tips & Warnings

• While this recipe can be prepared with a hand whisk, it will be much simpler, and faster to use either a stand mixer or hand mixer.
• When incorporating dry ingredients, it's important to start your mixer on low. Otherwise, you'll wear your flour or sugar.

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[dezinity]

on 6/18/2008 how do you make it light and fluffy.