beryl94903
Assistant Cook
Can I cut my recipe for cooked buttercream centers for chocolates in straight proportion or will it change the outcome? (e.g. 3 cups of sugar become 1/2 c; a tsp of cream of tartar becomes 1/2 tsp, etc.).
OR Can I make the "dough," then divide it and add different flavor to each at a later time?
Background: For my chocolate centers I use a wonderful buttercream recipe which creates an unparalleled result. It involves making a syrup to precise temperature and, ultimately, aerating it (lift and stretch and separate with paddles or spatulas) on a marble slab to a kneadable, light colored, sticky, holds its shape thing. An hour later that stuff is buttercream that sends confectioner's sugar into paroxysms of shame. A good example of a recipe is below, though I haven't used that particular one.
HERE'S my question--it is directed to cooks who have experience with this particular cooked buttercream:
How can I safely change the amount. I get more buttercream than I can use in the flavor I want--like enough for dozens and dozens of chocolates. I want to prepare the syrup and knead it then divide it and add a different flavor to each. But the temperature will have changed so it would be best, I imagine, to make less to begin with. Can I safely halve the proportions and get the same result? How about 1/4? If I make the whole amount up to the point of adding flavor, can I form into smaller quantities, add a different flavor to each and somehow restore the temperature later to with kneading without messing up the texture when it is done?
I've seen a few posts where people asked how to get that buttercream center quality like you would find in Sees. Here is the link to a standard recipe. Buttercream Centers | Old Farmer's Almanac
OR Can I make the "dough," then divide it and add different flavor to each at a later time?
Background: For my chocolate centers I use a wonderful buttercream recipe which creates an unparalleled result. It involves making a syrup to precise temperature and, ultimately, aerating it (lift and stretch and separate with paddles or spatulas) on a marble slab to a kneadable, light colored, sticky, holds its shape thing. An hour later that stuff is buttercream that sends confectioner's sugar into paroxysms of shame. A good example of a recipe is below, though I haven't used that particular one.
HERE'S my question--it is directed to cooks who have experience with this particular cooked buttercream:
How can I safely change the amount. I get more buttercream than I can use in the flavor I want--like enough for dozens and dozens of chocolates. I want to prepare the syrup and knead it then divide it and add a different flavor to each. But the temperature will have changed so it would be best, I imagine, to make less to begin with. Can I safely halve the proportions and get the same result? How about 1/4? If I make the whole amount up to the point of adding flavor, can I form into smaller quantities, add a different flavor to each and somehow restore the temperature later to with kneading without messing up the texture when it is done?
I've seen a few posts where people asked how to get that buttercream center quality like you would find in Sees. Here is the link to a standard recipe. Buttercream Centers | Old Farmer's Almanac
