Buttercream Doctor


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Two factors whip up widespread fear of real buttercream. One: it seems to “break” if you so much as look askance at it. Two: you have to toss out broken buttercream and start over. That’s a myth. You can repair it.Real buttercream is not an achingly sweet blend of icing sugar and butter. It starts as a meringue beaten with hot syrup until cooled.Then butter, at room temperature or slightly above, is beaten in slowly, piece by piece. (You need a stand mixer.) If the mixture suddenly breaks, or appears curdled, don’t panic. Turn off the beaters, dip a kitchen towel in the hottest tap water you can stand and wrap it around the base of the bowl. Start beating again. At first, the buttercream will look a bit soupy at the bottom and edges. Then it will magically come together, smooth out and fluff up.
Several other remedies work on the principal of adding heat, but should be avoided. Putting the steel mixing bowl over medium heat on the stove and whisking the buttercream vigorously is overkill. So is attacking the bowl with a kitchen torch. Both can damage the bowl, as well. Then there are the too fussy options of dipping the bowl in tap water or placing it over a pot of boiling water. Guide to frosting quantities, pg. 564 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets


Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.