I tried making the frosting and it all seemed to be going well. I got the hard peaks (which took between 4-5 minutes). Then I added the butter....
... I never got the curdled look. It just got thinner and thinner and flat. How long should I mix between each piece of butter and how long should I beat on high speed after all the butter is added to get the finished product
Recipe question for:
Chocolate Thai Green Curry Cake
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7 Comments
The final texture should be like very thick sour cream or mayonnaise.
If it gets to thin and flat, you can just refrigerate to set the butter and then whip it until it has a nice thick texture and is spreadable.
"Before you add any butter, make sure the bowl is cool to the touch." This instruction, given to me by another pastry chef friend was key in my buttercream making success.
But I would have to disagree that the butter you're mounting in can be very very soft it just cannot be melting or once melted.
also:
Egg whites will not whip properly if ANY fat is present in them. Meaning all equipment must be completely clean and egg whites can not have ANY trace of yolks in them.
Mixer must remain on for the length of the buttercream making. I keep mixer at highest speed possible the entire time.
Time, in minutes, is impossible to predict. Better to watch what's going on inside the mixer rather than a clock. Buttercream is very vocal-- it will tell you if it's going awry. That said, my best batches have had me at the edge of my seat until they come together! Patience and faith pay off enormously.