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8.12.12

OLD FASHIONED COOKED BUTTERCREAM


 
I will make this buttercream again; it turned out delightful and perfectly suited for the chocolate cake I made from Baked Explorations. Authors, Matt Lewis and Renato Poliafito reinvented a whole range of classic American desserts and this old fashioned buttercream happens to be one of these. This is the same buttercream they made with coffee flavouring for their famous Chocolate Coffee Cake. Before the celebrated Hungarian pastry chef Dobos came up with his quick buttercream, all buttercreams had to be cooked before the butter was added and then whipped into dreamy elegance. It is possible to make this buttercream with a hand held beater, heck; you could get it done with wrist power provided you have a kitchen slave. I remember the days when I was willing to stir the piskóta batter with a wooden spoon for half an hour and then whip the egg whites into hard mounds with a hand held rotary beater just like my grandmother. But those days are gone, gone is the kitchen slave that was me; nowadays I use a KitchenAid.
 
1-1/2 cups sugar
1/3 cup flour
1-1/2 cups whole milk
1/3 cup heavy whipping cream [25%]
1-1/2 cups unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract
additional flavouring of choice
 
Suggested Flavourings:
 
For vanilla flavour add an additional 2-1/2 Tbsp of pure vanilla extract
For chocolate flavour add 1/4 cup of bitter cocoa
For coffee flavour add 3 Tbsp coffee extract
 
• In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.
• Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
• Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Arrange bags of frozen corn or peas pressing around the sides and bottom of the mixing bowl.
• Beat on high speed until cool about 7 to 9 minutes.
• Reduce the speed to low and add the butter; mix until thoroughly incorporated.
• Increase the speed to medium-high and beat until the frosting is light and fluffy, about another 1 to 2 minutes.
• Add the vanilla extract and the additional flavouring of your choice.
• Continue mixing until combined.
• I didn’t have any problems with the consistency, but if the frosting is too soft, put the bowl in the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
 

4 comments:

  1. This looks so creamy and delicious. Have you blogged about piskota? I'd love the recipe — I have my Mom's recipe, hand written, splashed and stained but it would be good to compare.

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  2. Eva the basic recipe calls for egg yolks, sugar, cake flour, lemon zest and egg whites. It probably starts "6 egg yolks 6 Tbsp sugar..." I used to measure out everything with those huge Hungarian soup spoons, they are more like serving spoons but then I traslated the recipe into North American measurements. Eva, just click on the "table of contents" on the top. Click on "cakes" and then find the link to "swiss roll-piskota tekercs". Piskota is a blueprint, it can be baked in any confuration or thickness depending on what you want to use it for.

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  3. Zsuzsa, it sounds very interesting... Like pastry cream the French use for example for éclairs (and I use for red fruit tarts for example) but with lots of butter.

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  4. Sissi, I couldn't believe that buttercream used to be cooked. There is a certain lightness to cooked buttercream, none of the heaviness I sometimes experience with icing sugar. Although that is generally caused by not whipping it long enough. This has quite a bit of butter, but doesn't taste too buttery either. Plus the recipe made a huge amount. I fell in love with this buttercream.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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