As promised, here's the update on how my Grasshopper attempt went. I took the chocolate cupcakes I had made previously and filled them with the Mint Pastry Cream via the Cone Method. heh, I didn;t know if I was meant to cut the bottom of the 'cone' off so that the filling wouldn't overflow so I tried it both ways. I liked cutting the bottom off better, alotalot neater and I got to eat the remnants! TEEHEE. okay, enough.Next, after much searching, I found the perfect White Chocolate Buttercream frosting from Epicurious. It's sweet, naturally, since white chocolate is anything but NOT sweet...The frosting was luscious, very thick and creamy and retained the white chocolate taste. I know it's always best to use couverture chocolate, even more so in frosting but being a student on a tigghhtt budget, I decided to buy the Nestle Plaistowe Cooking Chocolate and I must say, it's pretty darn good. So if you're like me, then the Nestle chocolate isn't a bad option
White Chocolate Buttercream from Epicurious
283.75g white chocolate
¾ cup unsalted butter, softened
1 cup icing sugar, sifted
1.Melt white chocolate and let cool to room temperature
2.beat butter until fluffy, add in white chocolate and extract and continue beating
3.scrape down the sides of the bowl and add in icing sugar, beat
4.let it cool in the refrigerator until spreading consistency (45 mins), icing will be very soft
yippppeeedoodah!=) enjoy!
2 comments:
GREAT RECIPE! I tried it at home and it was so heavenly! I highly recommend eveerrryone to try it but I'm sure it'll be better if I could order it! Oh! I wish I was in Melbourne! Kudos Vic!
I like that you are doing what few other sites seem to do, you are giving a history to the creation and concept of the cupcake, plus describing the taste. Going over postives and negatives. Thuroughly covering the taste and texture.
It makes for good posts and make me more likely to try your recipes. Excellent posts!
Post a Comment