I've been talking with a friend about buttercream. He has a recipie from a Williams Sonoma book that has him use a sugar syrup in the buttercream. I went through all of my cookbooks, and each of them basically has butter and powered sugar. Has anyone seen a recipe like this before? I can't figure why you'd need sugar syrup.
Thanks!
I've been talking with a friend about buttercream. He has a recipie from a Williams Sonoma book that has him use a sugar syrup in the buttercream. I went through all of my cookbooks, and each of them basically has butter and powered sugar. Has anyone seen a recipe like this before? I can't figure why you'd need sugar syrup.
Thanks!
It sounds like an Italian Meringue Buttercream. (For an example, see http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
The IMBC has a different texture than a powdered sugar BC, and also doesn't have the powdered sugar taste.
RedPanda
Here's an overview of the basic frosting types:
http://tinyurl.com/yh44gu
Includes, buttercream (American, Italian and French) foam, fudge, fondant, glaze, royal and ganache.
Also includes a frosting troubleshooting chart.
HTH
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