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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut butter into 16 chunks and set aside to soften. | 2. It's imperative that the butter be at a cool room temperature (65 degrees) A couple of degrees warmer or cooler is OK, but no more. | 3. This will take about 2 hours depending on the temperature of your kitchen. | 4. Place about an inch of water in the bottom of a medium sauce pan and bring to a shimmer (just below the boiling point) over a low heat on the stove. | 5. In a large, heat proof, bowl whisk sugar, salt, eggs and yolks till well combined. | 6. I like to use the stainless steel bowl of my standing mixer for this as it saves me from cleaning a bowl. | 7. Place bowl over shimmering water. | 8. (Allow about an inch of clearance between bowl and water). | 9. Continue to whisk mixture gently, but continuously, until the mixture reaches 165 degrees on an instant read thermometer and the eggs are foamy and starting to thicken. | 10. Don't be too vigorous with your whisking at this stage or all the incorporated air will slow the heating process down. | 11. Place mixture in your mixer and whip (with the whip attachment) on high speed until cooled to room temperature and is foamy and well aerated. | 12. A hand mixer can be used, but it will take some time. | 13. For chocolate frosting fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk or white chocolate into the egg/sugar mixture after step 5:lighten chocolate with about 1/4 of the egg mixture, add chocolate/egg mixture into egg mixture and whip for an additional 2 minutes on high before proceeding to step 6. | 14. Slow mixer to medium speed, add vanilla and butter one chunk at a time allowing each chunk to incorporate as you go (this step takes about 5 minutes). | 15. Return mixer to high speed and whip for another 60 seconds or until desired texture is reached. | 16. Should be very light and fluffy at this point. | 17. Frosting can be used immediately. | 18. Store on counter for up to one day, refrigerate for a week, freeze for 2 months. | 19. Re-whip frosting to rejuvenate its texture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	lb	unsalted	2585.5259	118.7981	80.7863	217.7285
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
salt	1	pinch		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
egg yolk	6			328.44	3.6618	16.1772	27.0708
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.