Favorite Recipe

[tracymes3]

Thanks Puzzlegut!! Another great site for recipes...can't wait to try one...I will let you know which one I use and let you know the outcome...

[2sdae]

awesome cake traceymes3!!! I left you some comments on your wonderful chocolaty cake1

[tracymes3]

Thanks 2sdae!!! I love this site!!! I have learned so much in just the few weeks I have been a member, with all the great recipes and ideas!!! Thanks so much and keep them coming!!!

[2sdae]

I have some string work examples and instructions coming soon as I get them all together to share too, very interesting as you dont see much on these techniques any more.

[tracymes3]

Awesome!!! Can't wait to see and try the string work!!!

[laurafromtx]

My favorite buttercream is Italian Meringue buttercream followed closely by French buttercream. I use Rose Levy Beranbaum's recipes from the Cake Bible. She calls IMBC 'Mousseline' buttercream and French buttercream 'Classic'. The difference between the two is using egg whites or egg yolks, and it's almost the same procedure to make both. I find I need at least a 5 qt mixer (Bessie my Kitchenaid) for the Mousseline. You'll also need a thermometer, I use the classic Wilton candy thermometer.

Mousseline buttercream (IMBC - makes 11 cups):
2 1/2 cups sugar, divided
3/4 cup water
12 egg whites (1 1/2 liquid cups), room temp
5 cups unsalted butter, room temp (@ 65 degrees)
1 1/2 tsps cream of tartar (I usually don't add this so I call it optional)
2 tablespoons good quality vanilla extract (or other flavor)

In a heavy saucepan, mix 2 cups sugar with the water and bring to a boil. Using the candy thermometer, boil to 240 degrees, periodically washing down the side of the pan with a pastry brush dipped in clean water. This helps prevent sugar crystals from building up.

While the sugar is cooking, start beating the egg whites with the whisk attachment until foamy. Add the cream of tartar and whip until soft peaks. Add remaining 1/2 cup sugar and leave on speed 3-5 until the sugar syrup is ready.

When the sugar syrup is at 240 degrees and with the mixer on speed 3, slowly and carefully pour the syrup into the egg whites. You want to try to pour into the 'sweet spot', into the egg whites in between the whisk and the side of the bowl. Leave the mixer on speed 3 whisking the meringue until the outside/bottom of the bowl no longer feels warm to the touch, anywhere from 5-15 minutes.

At this point, add the butter to the meringue a tablespoon or so at a time. You want to give it a second or two to mix before adding the next tablespoon. At about 3-4 cups of butter, the mixture might look like it's starting to curdle and that's ok. Once you get all 5 cups of butter in, it should be beautifully smooth and ready for the extract. Sometimes it takes a couple of minutes for the extract to mix in, but it will eventually come together. Now it's ready!

[mommarivera]

Originally Posted by laurafromtx

My favorite buttercream is Italian Meringue buttercream followed closely by French buttercream. I use Rose Levy Beranbaum's recipes from the Cake Bible. She calls IMBC 'Mousseline' buttercream and French buttercream 'Classic'. The difference between the two is using egg whites or egg yolks, and it's almost the same procedure to make both. I find I need at least a 5 qt mixer (Bessie my Kitchenaid) for the Mousseline. You'll also need a thermometer, I use the classic Wilton candy thermometer.

Mousseline buttercream (IMBC - makes 11 cups):
2 1/2 cups sugar, divided
3/4 cup water
12 egg whites (1 1/2 liquid cups), room temp
5 cups unsalted butter, room temp (@ 65 degrees)
1 1/2 tsps cream of tartar (I usually don't add this so I call it optional)
2 tablespoons good quality vanilla extract (or other flavor)

In a heavy saucepan, mix 2 cups sugar with the water and bring to a boil. Using the candy thermometer, boil to 240 degrees, periodically washing down the side of the pan with a pastry brush dipped in clean water. This helps prevent sugar crystals from building up.

While the sugar is cooking, start beating the egg whites with the whisk attachment until foamy. Add the cream of tartar and whip until soft peaks. Add remaining 1/2 cup sugar and leave on speed 3-5 until the sugar syrup is ready.

When the sugar syrup is at 240 degrees and with the mixer on speed 3, slowly and carefully pour the syrup into the egg whites. You want to try to pour into the 'sweet spot', into the egg whites in between the whisk and the side of the bowl. Leave the mixer on speed 3 whisking the meringue until the outside/bottom of the bowl no longer feels warm to the touch, anywhere from 5-15 minutes.

At this point, add the butter to the meringue a tablespoon or so at a time. You want to give it a second or two to mix before adding the next tablespoon. At about 3-4 cups of butter, the mixture might look like it's starting to curdle and that's ok. Once you get all 5 cups of butter in, it should be beautifully smooth and ready for the extract. Sometimes it takes a couple of minutes for the extract to mix in, but it will eventually come together. Now it's ready!

I am going to gove this one a try tomorrow!!