Cuisinart SM-35 User Manual - Page 34
French Buttercream, Swiss Buttercream, Chocolate Frosting
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French Buttercream The classic frosting. Temperature is key to achieving a smooth and delicious result. Having a candy/deep fat thermometer on hand takes out the guesswork. Makes about 3 cups 1¼ cups granulated sugar ¼ cup water 5 large egg yolks 2 sticks (½ pound) unsalted butter, cold and cut into ½-inch cubes ½ teaspoon pure vanilla extract Pinch kosher salt 1. P ut sugar and water together in a small saucepan and place over medium heat until sugar is dissolved and the mixture reaches 235°F (this is called "soft-ball" stage - many candy thermometers have a special marking for this temperature to make it easy to monitor). 2. P ut the yolks into the Cuisinart® mixing bowl. Attach the whisk and mix, starting on Speed 1 and gradually increasing to Speed 8, to break up the eggs. 3. R educe to Speed 6 and slowly pour in the sugar mixture while the mixer is running, doing your best to avoid directly hitting the whisk to avoid excessive splatter. Once all the sugar is added, scrape the entire bowl and slowly turn up to Speed 12 until the bowl is cooled to room temperature, about 8 to 10 minutes. 4. O nce the bowl is cool, reduce speed to 7 and add the butter very slowly, one piece at a time. Once half of the butter has been added, switch to the mixing paddle and then increase speed to about 10 to incorporate remaining butter. Once all of the butter has been added, add the vanilla extract and salt, mixing until all is incorporated. 5. U se immediately or store in an airtight container for up to 10 days. T IP: If the buttercream appears curdled, beat on Speed 12 until smooth-this occurs when the butter is too soft or warm. Nutritional analysis per serving (2 tablespoons): Calories 119 (63% from fat) • carb. 11g • pro. 1g • fat 8g • sat. fat 6g chol. 58mg • sod. 7mg • calc. 5mg • fiber 0g Swiss Buttercream Swiss buttercream, a more forgiving and stable version, can be used for traditional frosting and piping. Makes about 4½ cups 6 large egg whites 1¼ cups granulated sugar Pinch kosher salt 3 sticks (¾ pound) unsalted butter, cold and cut into ½-inch cubes ½ teaspoon pure vanilla extract 1. P ut egg whites, sugar and salt in the Cuisinart® mixing bowl. Place bowl over a pan of simmering water and whisk the whites constantly until the temperature reaches 140°F. Place bowl on mixer. Attach the whisk. 2. O nce whites come to temperature, mix on Speed 10 until cooled to room temperature, about 15 minutes. Once cool, reduce to Speed 3 and add the butter, piece by piece, until each is fully incorporated before adding the next. Scrape down the entire bowl as necessary. 3. O nce half of the butter has been added, switch to the mixing paddle and then increase speed to about 10 to incorporate remaining butter. Once all of the butter has been added, add the vanilla extract and salt, mixing until all is incorporated. 4. U se immediately or store in an airtight container for up to 10 days. T IP: If the buttercream appears curdled, beat on Speed 12 until smooth-this occurs when the butter is too soft or warm. Nutritional analysis per serving (2 tablespoons): Calories 97 (68% from fat) • carb. 7g • pro. 1g • fat 7g sat. fat 5g • chol. 20mg • sod. 9mg • calc. 0mg • fiber 0g Chocolate Frosting A light and fluffy classic. Makes about 3 cups 4 cups confectioners' sugar, sifted 4 ounces unsweetened chocolate, melted and cooled 2 ounces semisweet chocolate, melted and cooled 34