Cuisinart SM-50 Recipe - Page 24

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 4 cups 1¾ cups granulated sugar 5 tablespoons water 7 large egg yolks 3 sticks (¾ pound) unsalted butter, cold and cut into ½-inch cubes ¾ teaspoon pure vanilla extract ½ teaspoon kosher salt Put sugar and water together into a small saucepan and place over medium heat until sugar is melted and the mixture reaches 235°F. Put the yolks into the Cuisinart® mixing bowl. Attach the chef's whisk and mix on Speed 8, gradually increasing speed from the start, until thick and creamy, about 3 minutes. Scrape the entire bowl and then slowly turn up to Speed 12 and continue to whip until pale yellow in color, 5 minutes. Reduce speed to 6 and slowly pour in the sugar mixture while the mixer is running. Once all the sugar is added, scrape the entire bowl and slowly turn up to Speed 12 until the bowl is completely cool, about 10 minutes. Once the bowl is cool, turn speed down to 7 and add the butter very slowly, a piece at a time. Once half of the butter has been added, increase speed to about 10 to incorporate remaining. Once all of the butter has been added, add the vanilla extract and salt, mixing until all is incorporated. TIP: 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 130 (64% from fat) • carb. 11g • pro. 1g • fat 9g • sat. fat 6g • chol. 63mg • sod. 35mg • calc. 5mg • fiber 0g Swiss Buttercream Swiss buttercream, a more forgiving and stable version, will be ready to use immediately after making and can be used for traditional frosting and piping. Makes about 6 cups 8 large egg whites 1¾ cups granulated sugar ½ teaspoon kosher salt 5 sticks (1¼ pounds) unsalted butter, cold and cut into ½-inch cubes and at room temperature 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract Put 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 chef's whisk. Once whites come to temperature, mix on Speed 10, until cool, about 15 minutes. Once cool, decrease speed to 3 and add the butter, piece by piece, until each is fully incorporated before adding the next. Scrape down the entire bowl as necessary. Once all the butter is added, add the lemon juice and vanilla extract and mix until fully incorporated, about 1 minute. Increase speed to 8 and beat until smooth and silky, about 2 to 3 minutes. Use immediately or store in an airtight container for up to 10 days. TIP: 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 115 (72% from fat) • carb. 7g • pro. 1g • fat 9g • sat. fat 7g • chol. 25mg • sod. 9mg • calc. 0mg • fiber 0g 35