[HN Gopher] German buttercream is awesome (2022)
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       German buttercream is awesome (2022)
        
       Author : luu
       Score  : 51 points
       Date   : 2023-07-16 06:51 UTC (1 days ago)
        
 (HTM) web link (www.sidhe.org)
 (TXT) w3m dump (www.sidhe.org)
        
       | kunwon1 wrote:
       | Thanks for this, I've been trying to find ways to make cakes
       | stand out, and I love having more recipes to test
        
       | ortusdux wrote:
       | I will have to try this. I wonder if the buttercream can maintain
       | its consistency if the sugar is replaced with Oleo-Saccharum.
       | I'll have to experiment!
       | 
       | https://en.wikipedia.org/wiki/Oleo_saccharum
        
         | drewcoo wrote:
         | You'd want to cut back on the other fats accordingly . . .
        
           | ortusdux wrote:
           | Yes, though it's the terpenes I'm worried about. They are
           | phenomenal solvents and I could see them destabilizing a
           | custard.
        
       | scythe wrote:
       | Last year I did this with an elderflower cordial, but I followed
       | a recipe for lemon curd (substituting Belvoir Farms) rather than
       | using 350 mL (!!) of the pH 3 liquid in a pastry cream. I ended
       | up adding a little powdered sugar while beating the frosting
       | because I thought it should be thicker. It got rave reviews from
       | the intended audience.
        
       | skyyler wrote:
       | https://www.seriouseats.com/buttercreams-frosting
       | 
       | https://www.seriouseats.com/frostings-guide
       | 
       | The different kinds of buttercream are all amazing!
       | 
       | German buttercream is my comfy point in the effort-delicious
       | matrix, as TFA says, it's so easy for how delicious it is.
        
       | _Microft wrote:
       | A delicious example of a buttercream cake is "Frankfurter Kranz"
       | ("Frankfurt crown cake"). Here's an excerpt from its Wikipedia
       | article to get an idea what it's like:
       | 
       |  _" Preparation starts with the baking of a firm sponge cake in a
       | ring shaped baking tin. The cake is then sliced horizontally to
       | divide it into two or three rings, and thick layers of
       | buttercream icing are placed between the rings, usually with a
       | layer of red jam (typically strawberry, blackcurrant or cherry
       | jam). The outside of the cake is then thickly coated with more
       | buttercream and topped with caramel-covered brittle nuts, called
       | Krokant, toasted almond flakes and/or ground hazelnuts. Krokant
       | is signature to this dish."_, from
       | https://en.wikipedia.org/wiki/Frankfurter_Kranz
       | 
       | Enjoy if you don't mind the calories...
        
         | ManuelKiessling wrote:
         | A Frankfurter Kranz in one of those dishes where merely reading
         | the recipe may suffice to cause diabetes.
        
       | [deleted]
        
       | ggm wrote:
       | Definitely try the Jamesons icing. Hic!
        
       | fisian wrote:
       | In Germany the "default" buttercream is butter+pudding.
       | 
       | Funny how different countries refer to food.
        
         | tptacek wrote:
         | Pastry cream and pudding are pretty closely related.
        
       | matthiaswh wrote:
       | My wife has been making Russian buttercream lately, which uses
       | sweetened condensed milk added to whipped butter. It tends to be
       | less sweet than most varieties which I count as a plus.
       | 
       | German buttercream sounds good.
        
       | ulrischa wrote:
       | No one in Germany eats this
        
         | alexanderklein wrote:
         | I do.
        
         | LargoLasskhyfv wrote:
         | I remember having eaten this, not many but several times, in
         | places called "Konditorei". Like a coffee shop, but with
         | additional bakery/pastries. Was really good actually, but there
         | were many other options which were at least as good.
         | "Schwarzwalder Kirsch" f.i.
         | 
         | So by no one I assume you mean the "fortgeschrittene
         | Fertigfutterfresser" who prefer other convenient stuff, and/or
         | have no Konditorei near them?
        
         | alphager wrote:
         | Buttercreme is an old-fashioned frosting you'd find more
         | towards the middle and north of Germany.
        
         | FinnKuhn wrote:
         | Maybe it is a regional thing, but I (German) can't remember to
         | have ever seen this and as a child I was very interested in the
         | sweeter goods offered by local bakeries.
        
         | ahartmetz wrote:
         | I do remember some birthday parties of a late relative with an
         | abundance of tasty cakes, some of them buttercream cakes. Now,
         | I don't know the recipes...
        
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       (page generated 2023-07-17 23:02 UTC)