Cake Central › Cake Forums › Cake Talk › Recipes › Meringue Buttercreams ...
New Posts  All Forums:Forum Nav:

Meringue Buttercreams ... - Page 2

post #16 of 27
Im loving this forum topic! that is all i wanted to say! icon_smile.gif
post #17 of 27
Quote:
Originally Posted by metria

Quote:
Originally Posted by coleslawcat

I made my own butter this weekend because I had some leftover cream. It was super easy. I'm not sure how to insure you get all the moisture out, but the method I used was to add ice cold water to my bowl of freshly beaten butter and then to scoop it into my hands and squeeze. I just kept scooping more butter into my hands and squeezing. I read online and that was the first method I found so I went with it. I don't have any way to measure how much moisture was left in the butter, but it was quite firm when I was done.



One website I saw said from 32 oz of cream, they get 14 oz of butter, 14 oz of buttermilk, and presumed the missing 4 oz was buttermilk that had been rinsed away. I'll try your method of squeezing the butter. Thanks for sharing! How did it taste??



It tastes wonderful. I used it mostly on toast so far so I could really taste the butter and it was very nice. It was quite a treat.
post #18 of 27
http://www.joepastry.com/category/pastry-components/dairy/butter-cultured/

This is to make european-style (cultured) butter.

The reader comment at the bottom tells you to put it in a flour sack (maybe cheesecloth too?) and squeeze.
post #19 of 27
i was just browsing America's Test Kitchen's "Feed" website and they have a cultured butter tutorial too!

http://www.americastestkitchenfeed.com/do-it-yourself/2011/06/how-to-make-cultured-butter/
post #20 of 27
im loving SMBC but my biggest problem is in the heat.

What are you guys doing about cakes that you know will be outside or in warmer places etc?

I made cupcakes for my nieces bday last weekend and i used SMBC but the party was outside and the icing started melting off the cupcakes. I had to bring them in and stick in the fridge and then almost none of the 50 i brought were eaten bc people didn't go in to get them
post #21 of 27
I have recently started mixing IMBC with AMC and it has been a big hit, 1/2 and 1/2.

I've always used LoL or Plugra. Try melting quality butter next to a store brand butter at the same time in the microwave. See which one melts first. This test will show you that you get what you pay for.
post #22 of 27
I really love SMBC and IMBC because they aren't so sweet. I also had problems with being to buttery so I tried doubling the amount of meringue to butter and that has worked well for me.
post #23 of 27
bakingirene, valid point on the cream. We have fresh dairy cream available here that uses low heat pasteurization. I actually have to shake the bottle to get it to start to pour.

I too have changed my ratios of meringue to butter. It really makes a difference.
post #24 of 27
Quote:
Originally Posted by scp1127

bakingirene, valid point on the cream. We have fresh dairy cream available here that uses low heat pasteurization. I actually have to shake the bottle to get it to start to pour.

I too have changed my ratios of meringue to butter. It really makes a difference.



We have a local organic creamery here. I use their milk for my kids. It's non-homogenized, perfect cream line milk in glass bottles. I've used their cream to make ice cream. I'm thinking I'm going to have to take a little drive to pick up some of their butter (local grocery carries their milk and cream, no butter.) I wish I had the time to experiment with actually making my own but with 4 kids I'm already juggling for kitchen time.

I like Miette's IMBC. It has. Higher sugar ratio than some of the other ones I've tried. I could eat it with a spoon for breakfast. LOVE.
post #25 of 27
Here's a link to a CC recipe that uses pasturized eggs and powered sugar...kind of a mix of IMBC and ABC. It tastes wonderful and is very easy to make and work with... my new favorite ! http://cakecentral.com/recipe/fluffy-american-buttercream icon_biggrin.gif
post #26 of 27
dandymom, where are you located? The one I use is similar. It is homogenized, which just prevents separation. All dairy sold must be pasteurized, but these local creameries use a method of low heat pasteurization. Mine has the glass bottles too.

The one I use is Trickling Springs Creamery out of PA.
post #27 of 27
scp1127, I live in Minnesohhhta. I'm north of the cities and near the the WI border. The creamery is in WI and the milk is so fresh that the cows are out back! It is pasteurized with low heat as well, but is cream line. It takes a few good shakes to mix it up but we don't mind. It's like manna from heaven icon_smile.gif

I also get farm fresh eggs out here. Nothing like a bright orange yolk!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Meringue Buttercreams ...