I just have a question about something that I have seen several times, but never understood. Watching the food network cake challenges I have seen several people use small torches on the outside of the metal bowls when they are making their icing. Why?? Im just curious...
If the buttercream is too cold to really whip up well, you hit the outside of the bowl with a blowtorch. It "melts" the outside layer of buttercream, which gets whipped into the rest and brings it up to the right temp & consistency to whip.
We used to do that in culinary class all the time. There's always a few in the class that like the blowtorch a *bit* more than others
I couldn't live without my torch.. I use SMBC and it is temperature sensitive. If it's too cold it gets super lumpy when you whip it up, but a few passes with the torch and it's tamed and wonderful again.
I think you would use it mainly with the meringue based buttercreams as opposed to powdered sugar based buttercreams, but I am sure that it would work with both.
And it gets cheesecakes out of the pan like a dream! Couldn't live w/o my torch!
Ooooh.. I forgot about that.. don't forget creme brulee!!
I figured that was the answer... Thank you!! I just think I would be dangerous with a blowtorch.... Lol... My boyfriend wouldn't allow it near me!!