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Ingredients
12 portion(s)
Professional Style Buttercream
- 500 grams pure icing sugar
- 250 grams unsalted butter
- 20 grams Milk
- 10 grams Vanilla Paste, Optional
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6
10min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Skip this step if your icing sugar is smooth without lumps. Add icing sugar to bowl, 30 sec, Sp 8. Set aside in a separate bowl.
- Add butter to the bowl, 1 min, Sp 4.
You can use the butter straight from the fridge as this will slightly warm it. You want the butter to look pale and glossy.
For white butter cream add 1 tsp of Titanium Dioxide (from cake suppliers) - Add icing sugar, milk and flavouring (optional) 1 min, Sp 4.
- Add butterfly, 1 min, Sp 3. Repeat this step if necessary.
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Accessories you need
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Butterfly
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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