Subj : St. Castor 03
To   : All
From : Dave Drum
Date : Sat Mar 27 2021 13:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Castor Sugar Buttercream
 Categories: Five, Desserts
      Yield: 2 servings
 
    221 g  (1 c) butter; room temp
    112 g  (1/2 c) castor sugar
     60 ml (1/4 c) water
      1 tb Vanilla essence or
           - flavouring of choice
 
  Make sure the butter is at room temperature. If you
  press it, it should show the indentation of your finger
  but shouldn't be all mushy. Beat the butter in a mixing
  bowl using a handheld electric mixer or stand mixer for
  6-8 minutes at low speed until it is all smooth and
  almost white. You can also use a wooden spoon.
  
  Add in quarter cup of the sugar and 2 tablespoons of the
  water (half amounts of both) and beat until fully
  incorporated and smooth. It shouldn't feel grainy .
  Scrape the bowl as needed.
  
  Add in the remaining quarter cup of sugar and 2
  tablespoons of the water and beat until smooth and
  fluffy and not grainy. This will take about 4-5 minutes
  depending on your mixer.
  
  You can now add the vanilla / extract of choice and beat
  until incorporated. Your buttercream is ready to use!
  
  MANGO BUTTERCREAM: Add 1/4 cup thick mango puree from
  one mango for this mango buttercream that I used in my
  Mango and vanilla layer cake.
  
  CHOCOLATE BUTTERCREAM: Add 100 grams melted chocolate
  for this chocolate buttercream that I used in my Rocky
  road cake.
  
  RECIPE NOTES: This can be stored in the refrigerate for
  upto a week and frozen for two months. Bring to room
  temperature and rewhip to desired consistency before
  using.
  
  If you don't have castor or super fine sugar , pulse
  your regular sugar in the blender or processor once. You
  could also use granulated sugar but will need to beat
  the buttercream more.
  
  You can use salted butter if your butter is only mildly
  salted and you don't like too sweet a buttercream .
  
  FLAVOURING SUGGESTIONS: Up to quarter cup or thick fruit
  puree / jam, up to a 1/4 cup of melted chocolate, 60 ml
  of coffee instead of the water .
  
  RECIPE FROM: http://floursandfrostings.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... This wins the Nobel Prize for fish cookery.
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