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Baking Basics: Beautiful Buttercream




Source of Recipe


Bon Appétit


Recipe Introduction


The key to success is the butter: it must be at room temperature (an instant-read thermometer inserted into the butter should register 75° to 80° F). During mixing, the buttercream can lose its creamy texture and curdle. This is known as "breaking" and happens to even the best of pastry chefs. Here's how to ace classic buttercream every time, and how to fix it if it breaks.
* * *

1. Combine 5 large egg whites and 1/3 cup sugar in the large bowl of an electric stand mixer fitted with the whisk attachment. Scrape in the seeds from one vanilla bean.

2. Combine 1-1/3 cups sugar and 1/3 cup water in a medium saucepan. Stir over medium heat until the sugar dissolves. Attach a candy thermometer to the pan. Raise the heat and boil until the temperature reaches 238° to 240° F. (Remove the syrup from heat when it comes to the proper temperature; pour within 2 minutes.)

3. Meanwhile, beat the egg white mixture on medium speed until very soft peaks form. Increase speed to high. Pour the hot syrup down the side of the bowl in a slow stream, beating until the meringue forms peaks. Cool the meringue in the bowl (do not beat) until lukewarm. (An instant-read thermometer will register 100° F.)

4. Start beating the meringue again on medium speed. Gradually add 1 pound (4 sticks) butter -- 2 or 3 tablespoons at a time -- beating each addition until it is totally incorporated and the buttercream is smooth.

5. If the buttercream looks curdled, set the stainless steel mixing bowl with the buttercream in it over medium heat. Using a whisk, vigorously whisk the mixture for 5 to 10 seconds to warm it gently.

6. Remove the buttercream from heat. Whisk vigorously or return the bowl to the mixer, and beat on medium speed for 1 minute. Repeat steps 5 and 6 as needed until the buttercream is smooth.