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THE stupidest question, but...

post #1 of 6
Thread Starter 
Hi all. I'm going to try Kaye's buttercream (from the Whimsical Bakehouse) and I just have to ask this. Do you use the whisk/wire beater attachment for the whole preparation including the butter and vanilla or do you change to the paddle after the sugar is beaten in for 10 minutes? I know it's stupid, but I have to know. Thanks in advance.
-Alysa icon_redface.gif
post #2 of 6
I'm not sure what's in the recipe, but if it gets thick, you'd need to change to the paddle in your mixer. I know with the buttercream recipe I use, I use strictly the paddle. And btw, no questions is stupid!! It's how we learn!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #3 of 6
Thread Starter 
Thanks, Cheryl. Here's the recipe:
In a saucepan, bring to a boil:

1/2 cup water
2-1/4 cups sguar

Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.

After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:

1 cup egg whites (about 12 large egg whites)

Whip until stiff. They should be done when
the timer goes off.

With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.

Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:

1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces

When the buttercream begins to jump out of
the bowl, reduce the speed to low.

Mix in at low speed:

1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.

It's pretty much an IMBC. I'm just not sure if you're supposed to use the whisk/wire beater attachment for the whole process. Anyone out there who knows?
TIA
-Alysa
post #4 of 6
From looking at the recipe, in my opinion, I would start with the whisk beater for the egg whites and then switch to the paddle when adding the sugar mixture ... now that's only if it gets too thick.. if the mixture stays fluffy, you may be able to do it all with the wire whisp ... maybe some others can offer their opinion on this too icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #5 of 6
Thread Starter 
Thanks, Cheryl. I did it today and I used the whisk attachment for the whole thing and it worked great. Thanks for all your input. I really appreciate it. If you've never tried this recipe, give it a try-I loved it! Great to work with, easier to make than I expected, and delicious! I also used powdered, pasturized dried egg whites and it was wonderful. I'm using this recipe every time!
-Alysa
post #6 of 6
You're very welcome Alysa .. glad your icing turned out for you .. I'll have to try the recipe sometime icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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