|laura||-- 12-12-2002 @ 9:33 PM|
Does anyone have a recipe for buttercream icing that's not too sweet, light, and has a good consistency to decorate with? I find the icings at Chinese bakeries are perfect but have no idea how they do it. Does anyone know?
|diana||-- 12-13-2002 @ 10:17 AM|
Have you ever thought of asking the baker at a Chinese Bakery about this? I'm sure they would be glad to help.
Otherwise, I would put in a search on the Internet for "Light Buttercream Icing or Frosting".
If I find a recipe for a light buttercream icing, I will post it here for you, okay.
|chefclarence||-- 12-13-2002 @ 9:02 PM|
This is Chef Clarence from Canada, the buttercream
most Chinese Bakeries use are likely meringue
buttercream; basically I would cook a sugar syrup,
meanwhile I whip eggwhites to stiff, then pour hot
syrup into eggwhites and continue to whip until cool,
finally add whipped butter and whip until well mixed.
I don't like icing made with shortening and confectioner's sugar because they have a gritty texture, and since shortening has a high melting point,
it tend to stick to your throat(water proofing?) while
butter melt in your mouth and the unmistakable taste. I'll try to scale down the formula(professional recipe)
and convert it into U.S. measurement and post here(in
Canada we use Metric system) until then
Chef Clarence, Vancouver, Canada
|laura||-- 12-13-2002 @ 9:07 PM|
Those Chinese places would not help; I've tried before. Thank you for your help. By the way, Diana, I think you have a great website!
This message was edited by laura on 12-13-02 @ 9:19 PM
|laura||-- 12-13-2002 @ 9:13 PM|
Thank you, Chef Clarence! That's very helpful! They use this type of icing to make flowers as well? They seem to hold up nicely even for 5 hours at weddings. Does the sugar syrup actually cook the egg whites where they are safe enough for children and pregnant women to eat?
This message was edited by laura on 12-13-02 @ 9:16 PM
|chefclarence||-- 12-13-2002 @ 9:29 PM|
Meringue Buttercream would be too delicate for modelling. If you want the flowers to be long lasting,you may consider royal icing. I like making
flowers out of mazipan or white chocolate, which can
be dye into soft pastel colour and tasty as well. For
show stopper, I would do pull sugar or pastillage(French gum paste). Also you can consider fresh flowers
i.e. orchid or gardenia. The easiest of all, you can
roll out gum drop candies and pinch them together to
form roses, cut out green candies for calyx and leaves.
It is most popular for kid's cake top.
|laura||-- 12-13-2002 @ 9:39 PM|
That's amazing how you respond so quickly! How long can the meringue buttercream remain at room temperature? And does the sugar syrup actually cook the egg whites and kill the salmonella?
|chefclarence||-- 12-14-2002 @ 12:10 AM|
Yes, you cook the syrup to 245F and kill virtually all
Salmonella pathogens. The icing can be kept several
hours at room temperature. For colouring, try to use
icing colour paste instead of liquid colouring which
will make icing runny.
Chef Clarence from Canada
|brylee15||-- 11-03-2003 @ 12:56 PM|
I am also looking for a recipe for a Chinese cake frosting/icing. I was wondering if you would be willing to share the recipe (in US measurements, if you have it for a single cake).
|michelle||-- 11-16-2003 @ 11:20 AM|
I've never heard of Chinese butter cream but the recepie we use in england is
2oz / 50g butter
8oz/ 200g icing sugar (confectioners sugar)
1 teaspoon vanilla extract
Beat the butter and vanilla together. Add 1 large spoonful of icing sugar. Beat well together. Keep adding sugar one spoonful at a time then beating until a stiff piping consistency is achieved. If you add too much sugar so mixture becomes too stiff you can beat in a small amount of milk
|michelle||-- 01-12-2004 @ 1:37 AM|
I've just come across this recipe in a book and it sounds similar to the the recepie you are looking for
Creme au Beurre
90g (3oz/ 6 tablespoons) caster (superfine) sugar
60ml (4 tablespoons) water
2 egg yolks beaten
155g (5oz/ 1/2 cup + 2 tablespoons) unsalted(sweet) butter
Place sugar + water in a saucepan. Heat gently until the sugar has dissolved, stirring occasionally.. Boil rapidly for about 1 minute until syrup reaches the thread stage. Test by placing a little syrup between 2 teaspoons. When pulled apart a thread of syrup should form. Whisk egg yolks and pour in a steady stream of syrup whisking all the time. Continue to mix until mixture is thick and pale. Beat the butter in a seperate bowl untill pale and fluffy. Add the egg mixture a little at a time, beating or whisking gently after each addition until all the egg mixture has been incorporated. Add any flavourings at this stage if required and use at once.
|mak||-- 06-08-2007 @ 7:32 AM|
Was wondering if you ever found a recipe for the chinese buttercream icing. If you did could you post it. Thanks
|amboii||-- 10-04-2007 @ 10:32 PM|
hello Chef Clarence,
have you send the meringue buttercream recipe with the metric measurement to the forum, can't find it tho...
|Vicki||-- 10-07-2007 @ 4:47 PM|
When I make icing for my cakes I use 1 cream cheese with a 1/4c. icing sugar 1 1/2 tsp. of butter and 1/2 tsp Vinalla.whip it all together if you have any left over you can freeze it We are diebitics and we have no problems.
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