Recipe: Classic Buttercreme

Here is the recipe for an delcious icing that can be used on fancy cakes like wedding or just cakes that have some decorations on them it is a rich icing and often proberly used on cakes that we eat for desserts at a fine restuarant
Buttercream - Great Chefs


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Title: Buttercream - Great Chefs
Categories: Basics, Icings, Masterchefs, Frisco, Relf
Servings: 16
4 lg Egg yolks 1 3/4 c Sugar
1/2 c Water 1/2 lb Butter, sweet

Combine the sugar and water in a small saucepan over medium heat,
stirring to dissolve. Wash down the sides of the pan with a damp
brush and cook the syrup to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the syrup reaches
the correct temperature, turn the mixer to high and add the syrup
slowly to the eggs. Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar mixture and beat
until fluffy. (The butter should be at a creamy consistency before
adding to the mixture. If necessary, beat the butter to soften it
first.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California
Pastry Chef: Ann McKay

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If you like a chocolate variation you add 6 oz melted bittersweet or extra bittersweet chocolate into the above
For Coffee flavored you add 2tbsp expresso powder to 1 tsp boiling water and add to the buttercream and 2-4 tbsp kahula is optional on the coffee flavored
For rasberry flavored you add 1/2 cup lightly sweetened rasberry sauce
for lemonj buttercream you replace 1/4 cup of water with lemon juice and add 1/4 tsp lemon as the last thing The flavored variations of this recipe come from The Cake Bible by Rose Levy Beranbaum The basic Recipe for the Buttercream can also be found in her cookbook There is some variation in the two recipes this is sweeter and has less butter hers isnt as sweet and uses alot more butter