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1. About Fondant

2. Basic Fondant

3. Gingerbread House

4. Gingerbread House Template

5. Kouglof

6. Three-Tier White Wedding Cake

7. Making a Three-Tier White Wedding Cake (assembling and decorating)

8. Swiss Meringue Buttercream

Book Description

Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

... (more)

The All New, All Purpose Joy of Cooking

Authors: Marion Rombauer Becker, Irma S. Rombauer, Ethan Becker

Date: November 1997

ISBN: 0684818701

Publisher: Scribner

Hardcover

ORDER/INFO

This egg white buttercream is the easiest of the classic French buttercreams because it does not require a cooked syrup. A hand-held electric mixer is necessary; be especially careful to keep the cord away from the burner. Use a stainless-steel bowl, rather than glass or crockery, to ensure that the meringue is adequately heated. Be sure to rinse the stem of the thermometer in the simmering skillet water between readings, to avoid contaminating the egg whites.

Makes 3 to 3 1/2 cups

• 4 large egg whites, room temperature (68 degrees to 70 degrees)

• 3/4 cup sugar

• 2 tablespoons water

• 1/4 teaspoon cream of tartar

• 1 teaspoon vanilla

• 3/4 pound (3 sticks) unsalted butter, room temperature

• 1 to 2 tablespoons liqueur (optional)

1. Whisk egg whites, sugar, water, and cream of tartar together in a large stainless-steel bowl.

2. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed just until the mixture reaches 160 degrees, 2 to 4 minutes. Remove the bowl from the skillet and add vanilla.

3. Beat on high speed for 3 to 5 more minutes, to cool. The mixture should hold glossy marshmallowy peaks. In another large bowl, beat butter until creamy, about 30 seconds.

4. Beat a large dollop of the meringue into the butter until well combined. Continue to beat in about half of the meringue in large dollops. Scrape the remaining meringue into the mixture and beat until smooth and fluffy. Beat in liqueur (optional).

5. This keeps, refrigerated, for up to 6 days. Or freeze for up to 6 months.

More From This Book:

1. About Fondant

2. Basic Fondant

3. Gingerbread House

4. Gingerbread House Template

5. Kouglof

6. Three-Tier White Wedding Cake

7. Making a Three-Tier White Wedding Cake (assembling and decorating)

8. Swiss Meringue Buttercream

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