The Wino asserts that, like mayonnaise, buttercream frosting should be a "Mother Sauce." Why? Because the way you make it is similar to mayonnaise, which relies on your boozy ability to emulsify. But mostly, boozers, it's because buttercream frosting, like mayonnaise, is motherfucking awesome.
The Wino's Overly Complicated Buttercream Frosting
2 cups granulated sugar
1/4 cup of water
Combine sugar and water in a sauce pan. Over medium heat, stir the mixture until the sugar is dissolved and comes to a rolling boil.
6 large egg yolks
1 lb of butter at room temp
2 tsp vanilla
2 tsp Grand Marnier (optional)
1 tbs grated orange zest (optional)
Beat egg yolks at high speed until pale. Beating constantly, pour the sugar syrup mixture into the egg yolks in a slow, thin stream. Beat until the mixture becomes viscous. Add the room temp butter and beat until thick and fluffy---don't get discouraged, this could take up to 10 minutes. Beat in vanilla, Grand Marnier, and orange zest.
Frost a cake or eat it with a spoon, boozers.
Cheers!
The Wino's Overly Complicated Buttercream Frosting
2 cups granulated sugar
1/4 cup of water
Combine sugar and water in a sauce pan. Over medium heat, stir the mixture until the sugar is dissolved and comes to a rolling boil.
6 large egg yolks
1 lb of butter at room temp
2 tsp vanilla
2 tsp Grand Marnier (optional)
1 tbs grated orange zest (optional)
Beat egg yolks at high speed until pale. Beating constantly, pour the sugar syrup mixture into the egg yolks in a slow, thin stream. Beat until the mixture becomes viscous. Add the room temp butter and beat until thick and fluffy---don't get discouraged, this could take up to 10 minutes. Beat in vanilla, Grand Marnier, and orange zest.
Frost a cake or eat it with a spoon, boozers.
Cheers!
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