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Re: IMB Recipe ? & cake walk recipe ?

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Posted by Carolyn (MO) on May 07, 2008 at 19:41:11:

In Reply to: IMB Recipe ? & cake walk recipe ? posted by Rebecca on May 02, 2008 at 06:23:18:

Here is a couple from the FAQ section of this board. If you need more help getting to the FAQ, let me know and I'll help you. Otherwise, hopefully, one of these are what you are looking for:

Monica's French Buttercream
Mon Oct 2 15:49:26 2000

8 oz. sugar
2 oz. water
4 eggs
4 egg yolks
1/2 tsp. salt
1 lb. butter
1/2 lb. shortening
Vanilla to flavor

Dissolve sugar in water and cook to 240. (candy thermometer)
Place eggs,yolks,and salt in mixer w/ whip attachment.
Until light & fluffy.
While whipping, pour hot sugar onto eggs.Pouring it in a steady stream between the whip and the side of bowl.
Whip (HI) until cool, then whip(LO) in butter & shortening.

Procedure is similar to a Italian Meringue Buttercream.
French Buttercream will be yellow, due to egg yolks.
Italian is white.

Swiss Meringue Buttercream is: egg whites & sugar,whisked, cooked to 140, over a bain marie. Dump into a kitchenaid bowl, whipped on HI.
Til cool. Then add your butter.

Italian Meringue is the most stable. Add sweetex for more stability.
Swiss Meringue is easier to prepare.
French has egg yolks. Not good in hot weather.Taste richer.

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Comments:
:  Here is a couple from the FAQ section of this board.  If you need more help getting to the FAQ, let me know and I'll help you.  Otherwise, hopefully, one of these are what you are looking for:

Monica's French Buttercream 
     Mon Oct 2 15:49:26 2000 

     8 oz. sugar 
     2 oz. water 
     4 eggs 
     4 egg yolks 
     1/2 tsp. salt 
     1 lb. butter 
     1/2 lb. shortening 
     Vanilla to flavor 

     Dissolve sugar in water and cook to 240. (candy thermometer) 
     Place eggs,yolks,and salt in mixer w/ whip attachment. 
     Until light & fluffy. 
     While whipping, pour hot sugar onto eggs.Pouring it in a steady stream between the whip and the side of bowl. 
     Whip (HI) until cool, then whip(LO) in butter & shortening. 

     Procedure is similar to a Italian Meringue Buttercream. 
     French Buttercream will be yellow, due to egg yolks. 
     Italian is white. 

Swiss Meringue Buttercream is: egg whites & sugar,whisked, cooked to 140, over a bain marie. Dump into a kitchenaid bowl, whipped on HI. 
     Til cool. Then add your butter. 

     Italian Meringue is the most stable. Add sweetex for more stability. 
     Swiss Meringue is easier to prepare. 
     French has egg yolks. Not good in hot weather.Taste richer. 




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