I really have been wanting to try the IMBC recipe PerryStCakes gave me. I am doing a cake the weekend of the 8th that I am planning on using this icing on, but want to make it ahead of time to make sure I like it. However, I keep forgetting to purchase a candy thermometer when I'm out and about, and my local grocery store doesn't carry them. The only one I have here has been used for candle making so that's out of the question. I do have a meat thermometer though that's never been used. Can I somehow make that so that it sits in the sugar mixture without me holding it? Will it work correctly?
If this won't work, I know that there are other ways people use to know basically when they get to the desired temperature. Anyone have any suggestions?
Thanks,
Hope
A meat thermometer can not be used in place of candy. It is very important to have a candy thermometer but here is a recipe for a buttercream that is cooked but you dont need a thermometer:
Makes 4 cups
6 large egg yolks
3/4 C sugar
1/2 liquid cup corn syrup (light)
1 lb. unsalted butter (softened)
with an electric mixer, beat yolks until light in color. Meanwhile, combine sugar & cornsyrup in saucepan, heat & stir until sugar dissolves. Bring to a FULL ROLLING BOIL. The surface will be covered in large (not small) bubbles. Beat the syrup into the yolks in a steady stream without allowing syrup to fall onto beaters or side of bowl. Continue beating until COMPLETELY cool. Beat in butter a few tablespoons at a time until all is incorporated then add any desired flavoring...ie. vanilla, almond extract or melted but cooled chocolate, strawberry or raspberry jam or some sort of liquer.
I got this recipe from the cake bible and I have used it many times. It is not very sweet but it is rich. I always add a little extra corn syrup. My favorite addition is the chocolate. It is light, smooth and airy but unbelievably rich. I also double the recipe and if I need more I have to make in batches because my kitchenaid wont hold any more than that.
oh i forgot....this is a french buttercream not italian meringue. I dont know if it will work with egg whites. I have always used a candy thermometer when working with whites. Sugar temp is very important when working with whites...if its not hot enough it wont cook the whites properly and if its over 250 degrees it will break the whites down. You will have to get a thermometer if you want to do and IMBC
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