Adding gelatin into (IM) Buttercream? How?
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I usually cook my syrup to 118 C.
Gelatin will only dissolve in water, it will never dissolve in a fat.
I've never added gelatin to buttercream, but if I had to, I would melt the disslolved sheets in as little as 1 tbsp of water, and add this to the meringue, before adding the butter.
I do understand your problem with IM buttercrem melting in hot humid conditions. Personally I would try the following:
Find a "dryer" butter, something with 83-85 butterfat content. I doubt if Cold Storage, NTUC, or Poon Huat will have this, don't know if Jason's still exists, but maybe Win-Sin will carry a better grade of butter. Less water content to the butter, the higher melting point it will have.
Use clarified butter, butter with the water removed. Melt butter in a pot, let it harden, and drain off the water when the butter has solidified.
Subsitute part of the butter with white chocolate. Cocoa butter has a much higher melting point than dairy butter, or, if you can get it, subsitute some of the butter with cocoa butter.
Hope this helps
Thank you for your infor!!! Learnt a great deal of infor from you :)
Well I use E&V butter which has 82% fat, is this amount of butterfat considered dry enough?
And by the way, i did not describe what i did correctly on my post.... I did dissolve the gelatine sheets in water first, then stir them into crisco, but well as you say gelatin will not dissolve in fat, so most prob it means that the gelatine mixture will not blend into crisco too, hahahhah!
On another hand, i tried adding, like one tbsp, of cream into italian meringue and the meringue collapse..... I'm not sure on the science behind this but all i can thought of is : no "water" into meringue until u add fat. Is this right?
Will experiment all of these soon. will post result here.
Btw, you mention the Win-sin, which brand of butter would u reccomend???
and on clarifying butter, it turn ghee right? How so now its 100% butter, do i have to reduce the amount of butter in the IMBC proportionately too? Greasy IMBC is eeek.......esp when they are sooo soft in room temp T_T
Nono on white choc, too sweet :(
82% is pretty standard, but there are other "drier" butters out there, especially the European ones. Haven't been back to S'pore since 2005, so I don't know what Win-Sin tocks
When you substitute ghee for butter, the resulting effect will be a much stiffer buttercream since there is 0 added water as opposed to 18% water from regular butter. You should be able to cut back by 10% on the ghee amount. If you find it too stiff, you can cut back on the ghee and add in more butter.
No, meringue has water in it, the water present in both the eggwhites and the syrup. Meringue will not beat at all if any fat is introduced before it is stiff, and cream usually contains 30-34% fat