Buttercream

Buttercream

Level:
Medium
Makes:
Recipe for 1 kg
Uses: Made for a cake application, great for icing, piping and filling. Tips: If the buttercream will not be used right away, it should be refrigerated and then re-blended before use. Using a food processor such as a robot coupe helps to get the buttercream emulsified properly for use. What is the best cocoa powder? Plein Arôme Why? Plein Arôme follows through with a nice, smooth texture in the buttercream and has a subtle round chocolate flavour at the start while intensifying during the tasting. Some almond fruit notes come through with a gentle bitterness. Scientific recommendations: Use high-fat cacao powders for buttercream. The whole milk and the butter combined with the high-fat Plein Arôme powder(22/24) provide a delicate creamy texture. Emulsify fully when making and before use.  
Shelf life:
5 days
Conservation:
Room temperature: Not possible | Freezing: Possible

Italian Meringue

Used products: Italian Meringue

  • 1.1 oz
    water
  • 5.6 oz
    sugar
  • 2.8 oz

Preparation: Italian Meringue

Pour 30 g of water

Tools

  • Saucepan