While waiting on my sugar cookies to set in the frig for a couple of hours, I found a great recipe for some Buttercream Icing I wanted to share.....enjoy
Swiss Mocha Buttercream
This used to be made with fresh egg whites that were heated with the sugar, but I have found the powdered egg whites work equally as well without the danger of raw eggs. This is not a low-calorie icing but it's creamy texture and wonderful flavor are excellent in pastries.
4 Tablespoons Powdered Egg Whites
3/4 Cup very hot water ( or stong coffee for Mocha Buttercream)
2 teaspoons Almond Extract or Vanilla
2 cups superfine sugar
2 cups butter-room temperature
1-1/2 cups shortening
2-2/3 cups sifted confectionary sugar
Dissolve powdered egg whites in very hot water for at least 5 minutes. Add sugar & flavoring and mix thoroughly. Place on mixer using a whip and whip until stiff peaks form. Slowly add the butter and shortening until very light and creamy. Add confectioners sugar and beat on medium speed until creamy and light.
For Chocolate Swiss Buttercream, simply add 2 ounces of melted unsweetened chocolate to the finished icing. It will keep well in the freezer in a sealed container.
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