Swiss butter cream

原方子来自Gretchen's bakery, 感觉太甜了。糖减掉2/3都应该没有问题。 

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：

黄油室温软化3小时左右

1: 蛋白加糖隔水加热至118华氏度， 水开后转中小火4分钟左右即可，中途用打蛋器不停搅拌。

2: 厨师机高速打发8分钟左右至干性发泡（stiff stiff peak)

3: 停厨师机加入所有糖粉，搅一下，再开厨师机低速搅拌均匀后转中速转2～3分钟。

4: 感觉蛋白霜温度不高时加入软化的黄油和shorting, 搅拌均匀。

5: 换成打面糊的(paddle attachment)再继续打发至蓬松。

6: 冷藏或冷冻保存。