No Liv Hansen no utiliza el bote de Celeste hace su propio House Buttercream Frosting como cuenta en su libro:

The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look!




Y he aqui la receta:

Cita:

I found a modification of the standard American buttercream in The Whimsical Bakehouse by Kaye Hansen and Liv Hansen. I’ve made this before, and it is pretty tasty. The use of boiling water cooks out some of that raw starch flavor, and the resulting texture is much smoother.

House Buttercream

3 cups confectioners’’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
½ cup boiling water
1 1/3 cup shortening
3 ½ ounces (7 tablespoons) cool butter, cut into pieces

Fit your mixer with the whisk attachment. Put sugar and salt in the bowl. Add the vanilla and boiling water and whisk on medium-low speed until smooth and cool. Then add the shortening and the butter. Whisk until smooth. Then, increase the speed and whip on medium-high speed until the frosting is very light and fluffy and has doubled in volume. This could take up to 15 minutes, so be patient. You can flavor this with other extracts, as well—almond, butter, even peppermint.

If you are looking for a completely smooth and silky buttercream, look toward the European bakery counter. Europe is the home of egg-based buttercreams. The texture is light and ethereal, and the flavor of pure butter comes through. These frostings are a bit rich and not always considered “kid frostings”, but since I don’t know your kids’ taste, I’m offering these as possibilities, as well.

All of these frostings are based on whipping either egg whites, whole eggs or egg whites together with a 240-250 degree, F, sugar syrup until cool. Then, butter, salt and flavorings are whipped in. As you can imagine, the yolk-based buttercreams are the richest, and the lightest are the egg-white based buttercreams, also called meringue-based buttercreams. I think that this last type is the most kid-friendly version. Here is a basic recipe.

Mas recetas:

http://www.reluctantgourmet.com/blog/ask-a-chef/buttercream-frosting-recipe/

Por Dios Moses dime que es el shortening ¿Manteca de cerdo?

Un beso, Miriam G.


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El shortening es basicamente grasa: manteca, mantequilla... en UK usan mucho una especie de margarina que aquí nunca hemos encontrado, y de la que no me acuerdo el nombre. Mr. Moses, cuando se ha solido poner repostero, suele mezclar grasa de cerdo y mantequilla al 50%. Suerte!!

Si es grasa que funde por encima y solidifica por debajo de la mantequilla voy a probar con manteca de cerdo iberico a ver quetal... estoy lanzada a por el dinosaurio tengo el template, digo patron Y todo solo necesito los colorantes...


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Cita:

talian Buttercream

5.25 oz. sugar (3/4 cup), divided
2 oz. water
4 large egg whites, at cool room temperature
1/4 teaspoon salt
1 teaspoons lemon juice
3 sticks unsalted butter, at cool room temperature
2 teaspoons vanilla or other extract

Over medium heat, bring water and ¾ of the sugar to a boil. Cover the pot and let boil for 2-3 minutes to wash any sugar crystals off the sides of the pot. Remove cover and cook until the sugar syrup reaches 248 degrees, F.

Fit your stand mixer with the whisk attachment. On medium speed, whip egg whites, salt and lemon juice until foamy. Add the reserved sugar and beat to medium-stiff peaks. Try to time this so the sugar and the whites are ready at the same time.

When the sugar has reached 248 degrees, F and the whites are at medium-stiff peaks, with the mixer on medium-high, carefully pour the sugar syrup in a thin stream down the inside of the bowl. This will prevent the syrup from hitting the whisk and getting spun around the sides of the bowl instead of into your frosting. It will also cool the syrup just a bit so you don’t risk curdling your whites. Whip until cool, about 5-10 minutes.

Once the meringue is cool, add the butter, one piece at a time. Whip until each piece is completely incorporated before adding another piece. The icing might start to look a little curdled, but it should come together nicely by the time you have added all the butter. Feel the mixing bowl. It should feel somewhat cool. If it doesn’t, cool the mixture down by either putting the bowl in the refrigerator for a few minutes before continuing to whip or by rubbing the outside of the bowl with a bag of frozen peas while mixing. Guess which one I do?! Whisk in the vanilla, and you’re good to go.

This icing will get spongy on standing, so re-whip before icing. Italian buttercream keeps nicely in the refrigerator for up to 2 weeks. If you do refrigerate it, make sure to bring it up to room temperature before whipping, or it will curdle. I have successfully saved buttercreams (when I’ve been too impatient to wait) by rubbing the outside of the bowl with a hot, wet towel. Don’t be like me, though. Let it come to room temperature.

You can also make a lovely chocolate variation by whipping in 2-4 oz. (this depends on how chocolaty you like your chocolate frosting) good quality chocolate, melted and cooled.

I hope that one of these two frosting recipes will get you close to your goal of having your children eat what they decorate!

Se me corto del anterior

Esta segunda parece mas complicada ¿no?


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Niña que yo hice un dinosaurio para el cumple de Ton mucho más sencillo con chocolate blanco y colorante verde....




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Este estaba buscando Yo, Tania
Me podrías pasar un paso a paso?
Y la receta de casu, nada de nada, no pillo ná
Moses, y si me la traduces?


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ॐ
Si la vida te da la espalda... tócale el culo!

No es por el dinosaurio, que recordaba el tuyo monísimo Tania, es por esa crema, que me he obsesionado con ella...


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Neus a ver si me acuerdo este fin de semana de fotografiar el libro de donde lo saqué...


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Neus, a ver si a mediodía, cuando me quede solica en la ofi, le echo un visual. Tengo una mañana liadilla

Yo te la iba a poner tya traducida a thermomix, pero mi thermomix sola le ha puesto temperatura al asunto y creo que mela ha estropeado...

¡Que depresión más grande por Dios!

Y es la segunda vez que me lo hace, que con el gazpacho el otro día también se puso a 37 grados ella solita

Un beso, Miriam G.


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con el gazpacho o cualquier cosa que esté más de seis minutos a velocidad 10 sube a 37º, no te preocupes, que es normal, sobre todo si hace mucho calor fuera.

que depresion por dios .... no se que hacer


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Velocidad 6 y me ha derretido toda la mantequilla y la manteca que hago?????


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Sigue liquido


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Gracias chicas por hacer caso a mis peticiones
Casu, a mi cuando me ha pasado eso algunavea, para la siguiente, trituro hielo en el vaso antes de empezar con la receta, así le cuesta más coger depués calor. No se, a lo mejor te sirve
Y ahora que ya se te a derretido, mete el vaso en un bol con agua con hielo para que se enfríe y puedas seguir (después le secas bien los contactos y a continuar)


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ॐ
Si la vida te da la espalda... tócale el culo!