The recipe I have is:
1 1/2 cups sugar
3/4 cup milk
1 1/2 Tblsp. flour
1/4 tsp. salt
1 Tblsp vanilla
3/8 cup of heavy whipping cream
3 sticks salted butter
2 sticks of unsalted butter
1--Make a custard by heating milk and sugar until sugar dissolves. Add flour and whisk over ice bath until custard has cooled or cover with plastic wrap and refrigerate for 1/2 hour. Whisk in vanilla.
2--Pour custard into mixer bowl with paddle attachment. Add cut up butter llittle at a time and then whipping cream. Mox on LOW to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until it begins to thicken (7-9 minutes). It starts out looking like cottage cheese but becomes a fluffy cream.
This recipe is courtesy of the Italian Peach Cake recipe and as soon as I find who sent it to me, I will acknowledge them.
The "peaches" turned out great. I'm taking them to a small, upscale restaurant here for samples. Delivering them in a handbasket.
I think the traditional French Buttercream recipe is made by pouring hot sugar syrup over egg yolks while beating the yolks. And then beating butter into it when it's cool. It's been awhile since I've made it though. I usually make the Italian Meringue Buttercream. The custard recipe also sounds good, rich.
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