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Pierre Herme's buttercream recipe

post #1 of 3
Thread Starter 

I was reading a Opera cake recipe from Pierre's book.

the coffee buttercream recipe is followed:

 

25g     water

90g     granulated sugar

100g   egg

170g   butter,softened

10g      instant coffee powder 

 

 

and it says "Heat the water and sugar over low heat,In a bow, beats the eggs,then pour the boiling syrup into them

,continue beating until it cools completely , incorporate the butter."

 

but from what I understand,we always cook the syrup to 120-125ºC then pour into eggs.

not just boiling syrup.

is there something wrong about this recipe? or it would work too?

 

thanks a lot.

 

 

ian

post #2 of 3
italian merigue buttercream recipes
started on 05/02/09 last post 01/08/11 at 12:18am 18 replies 1704 views

 

Take your pick.

Several recipes and most with flavoring instructions

 

mimi


Edited by flipflopgirl - 3/7/14 at 1:01pm
post #3 of 3
Chocolate Italian Butter cream frosting recipe, PLEASE?
started on 03/06/14 last post 03/09/14 at 8:11pm 10 replies 587 views


Even better.
Don't miss MichaelGA's link.
Invaluable information you won't want to miss as well as a stellar tutorial.

mimi
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