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michelle 01-12-2004 @ 1:37 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Laura,

Was wondering if you ever found a recipe for the chinese buttercream icing. If you did could you post it. Thanks
ak
M

Mak

amboii 10-04-2007 @ 10:32 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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hello Chef Clarence,

have you send the meringue buttercream recipe with the metric measurement to the forum, can't find it tho... Confused

Vicki 10-07-2007 @ 4:47 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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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