This reciped came from King Arthur Flour. They taste amazing and the adventure of making Italian Buttercreme icing.
I baked the cupcakes and then I had to make room for the filling. I didn't have the fancy tool to remove the center so I used an apple corer. A little messy but it worked! As you can seen in this picture and the one below of a cupcake cut in half showing the filling.
This is a very necessary tool for the Italian Buttercreme Icing. I had forgotten I had one and a when I started to try to cool down the icing I remembered it hidden in the laundry room. I know, but even my kitchen doesn't have room for all the gadgets. I wasn't able to use it properly but it still worked and the icing cooled in much less time. With Italian Buttercreme you fix meringue and you boil sugar and water to 240degrees. You pour the sugar mixture into the meringue and oh boy! is it HOT! You then cool this mixture to 80 degrees, which takes a while even with the water jacket. THEN, you add 3 cups of butter! Yea, Yea, I know butter, lots of butter. When you are finished you have a very light icing that is devine!
As you can see, this is a very messy process. Meringue Powder is amazing, The Baileys Irish Creme for the flavor and lots of equipment and gadgets.
The results were worth it all!
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