7 3/4 oz. sugar
2 1/8 oz water
4 5/8 oz egg yolks
17 3/8 oz butter
In a saucepan heat sugar and water. Whip egg yolks in a separate bowl. When sugar reaches soft ball, slowly pour sugar into whipped yolks, continue to whip until cool. Add softened butter and mix enough to make a good emulsion.
Saturday, March 13, 2010
Piped Icing
From Daddy...
5 Egg whites
1 cup plus 2 2 Tb. Sugar
Pinch of Salt
1 lb. butter, room temperature
1 1/2 Tsp. Vanilla
Combine egg whites, sugar and salt in kitchenaid bowl. Place over a simmering pan of water. Whisk constantly until warm to the touch and sugar has disolved.
Attach to mixer, whisk starting at low speed and progressing to med-high speed until stiff peaks form.Add butter a few tbls at a time, add vanilla. Switch to paddle and beat on low until air bubbles are gone- about 2 minutes.
5 Egg whites
1 cup plus 2 2 Tb. Sugar
Pinch of Salt
1 lb. butter, room temperature
1 1/2 Tsp. Vanilla
Combine egg whites, sugar and salt in kitchenaid bowl. Place over a simmering pan of water. Whisk constantly until warm to the touch and sugar has disolved.
Attach to mixer, whisk starting at low speed and progressing to med-high speed until stiff peaks form.Add butter a few tbls at a time, add vanilla. Switch to paddle and beat on low until air bubbles are gone- about 2 minutes.
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