ABM
Happily Married In Music City, USA!
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Quick buttercream.
Classic is made by boiling sugar syrup to soft ball, pouring over beaten eggs, yolks, or white, beating until cool & voluminous, then beating in up to a pound of butter. Add flavorings (vanilla, chocolate, coffee, liqueur, whatever). Neoclassic adds a bit of corn syrup to sugar & water, keeps it from crystallizing (I always do neoclassic), same technique. Quick has no egg, beats butter with confectioners sugar, adds flavor. Sweeter.
Careful with that soft ball. Don't want no premature elastication.

At any rate, I don't think I'm quite ready to enter the realm of Mrs. ABM jokes.....
