Botercrème

HandleTheHeat

• Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

• Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

• Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

• Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

• Add additional flavors, purees, or mix-ins as desired.

• To make ahead:

• Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

Vegan Ermine Frosting

Deze nog uitproberen, had een andere waarbij de suiker bij de boter wordt geklopt (ook al was de suiker in de blender een beetje fijn gemalen, was het resultaat korrelig)

Ook nog eens kijken naar de uitleg over verschillende andere types botercreme op de site (zie link boven)

• Whisk five tablespoons plain flour

• one cup sugar and

• one cup rice milk over a medium heat in a small saucepan until it’s thickened to a pudding texture.

• Remove from the heat and allow it to cool to room temperature.

• In a large bowl with electric beaters, or in a food processor, whip eight tablespoons vegan butter until light and fluffy. Continue beating while adding the room temperature flour mixture a spoonful at a time. The mixture should grow light, thick and fluffy. Beat in any preferred flavourings or colours and refrigerate until required.

• If it appears curdled after refrigeration, throw it back in the food processor for a few minutes, and if it still looks separated, beat in a couple teaspoons of cornstarch.