Vanilla Butter Cream
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F
2
At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals
3
Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F
4
If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve
5
Melt the butter
6
When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter
7
Continue mixing until batch becomes semi-firm
8
Pour batch onto a table (previously sprinkled with flour)
9
Dip hands into flour and knead batch until it is soft and creamy
10
Take small sections of the batch and roll it into a 1-inch diameter tube
11
Cut the tube with a butter knife into bite size pieces
12
Roll each piece and place on waxed paper
13
Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours
14
Coat the pieces with chocolate
15
The coated vanilla butter creams may be eaten after another 24 hours