Amazing Wedding Cakes
Buttercream
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This Buttercream recipe is courtesy of Christopher Russom from Orange County’s "Christopher Garren’s Cakes." In a copper pot: heat .66 lbs sugar and 1/2 c water - bring to a boil until it reaches 245-248 degrees fahrenheit Meanwhile: In a 5 qt mixer bowl: measure .66 lbs egg whites and a pinch of cream of tartar, whipped at # 3 speed until it reaches soft peak, then add .22 lbs sugar. Mix some more until it reaches stiff peak. When sugar/water reaches 245 degrees temp., remove from stove, and pour over the egg white mixture while still continuing whipping, let cool a little bit. Add 2 lbs unsalted butter (room temp) , whip until mixture is smooth. Refrigerate leftovers. Remember, to bring this buttercream to room temperature before using. **Note: You can add about 1.75# melted bittersweet chocolate and turn this into chocolate buttercream. |
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