In Response to Re: Peanut butter cake and buttercream frosting recipe:
Hi Thomas - thanks for another intriguing recipe. I have a question about .......... 3. Immediately pour syrup into yolks while beating constantly on medium speed. Try to scrape the remaining syrup from the pan without adding in any crystalized sugar. Continue beating until completely cool, about 5 minutes. I do not understand how anything can cool within 5 minutes. And, to me, with my very small amount of cake baking experience, I would expect to have yolks cook immediately when 238* syrup is added.. I will appreciate any help you can give ......... this is a recipe I can't wait to try. Thanks
Posted by Nancy G
Nancy, this is like an Italian or a French Buttercream frosting. It does take a bit longer than 5 minutes to cool completely. I have read that you can also place a towel soaked in cold water around the lower portion of the mixing bowl and that will help cool it a bit faster. It just has to be cooled to the point that the butter will not melt.
The sugar syrup does cook the eggs so they are "safe" to eat in this frosting without having to worry about contamination.