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laura 12-12-2002 @ 9:33 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Laura,

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.

Sincerely, Diana
Diana's Desserts

chefclarence 12-13-2002 @ 9:02 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Text
Hi
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
Happy Baking
Chef Clarence, Vancouver, Canada

Buon Appetito

laura 12-13-2002 @ 9:07 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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TextText
Hi Laura
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.
Happy baking
Chef Clarence


Buon Appetito

laura 12-13-2002 @ 9:39 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Laura
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.
Warm regards
Chef Clarence from Canada

Buon Appetito

brylee15 11-03-2003 @ 12:56 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Chef Clarence,

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).

Thank you,

Bryant

michelle 11-16-2003 @ 11:20 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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




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