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Re: Classic Buttercreme

Misc.


On the buttercream; you've got to add in one quarter of butter when your mixtrure is hot. Leave it to cool and beat in at high speed in a mixer the remaining quarter of butter.
Eg: 500 g of mixture, then add 125g of butter and beat in with mixer 125g
bye.
MsgID: 02932
Shared by: john
In reply to: Recipe: Classic Buttercreme
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 Recipe: Classic Buttercreme
  Csally
2 Re: Classic Buttercreme
  Dianna
3 Re: Classic Buttercreme
  csally
4 Re: Classic Buttercreme
  Michael
5 The USDA says
  the following regarding eggs
6 Re: Classic Buttercreme
  csally
7 "Serve immediately"
  appears to be a significant difference between the
8 Re: "Serve immediately"
  Csally
9 Re: "Serve immediately"
  csally
10 Salmonella
  Phoenix
11 I surrender! :o :-) nt
  page
12 csally
  Michael
13 Re: Classic Buttercreme
  john
14 ISO: Eggnog without raw eggs
  SUE P.
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