WELL, this is all due to cycling! If you have been in lockdown like the rest of the world, you will know that exercise became a bit of a thing. We bought a stationary bike as I need to cycle due to a knee injury. I started cycling around the pastry shops of Europe on YouTube which has inspired many a baking session immediately following cycling...not always the best sequence, but never mind! Covid and all that! #facepalm
I saw this recipe for Russian Buttercream and was intrigued given our recent foray into both French and Italian buttercream on the Insider Club. This recipe is ULTRA simple. Bree as our official cakery team member was impressed and is using this recipe more than Ermine Frosting. (Shock and horror as we absolutely LOVE that recipe too!)
So give it a whirl, we have other plans ready to go on a buttercream challenge. There are so many options and so little cake!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams butter room temperature BUY
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 380 Grams tin of Nestle Top n Fill (or sweetened condensed milk)
Place butter, salt and vanilla into the Thermomix bowl and mix 5 sec/speed 5. Insert Butterfly and whip 2 min/Butterfly/speed 3 scraping bowl occasionally.
Add Top n Fill and incorporate 1 min/Butterfly/speed 3.
Use as required.
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