Buttercream Frosting
Corn syrup streamlines a classic buttercream technique
with Jennifer Armentrout
To make a classic Italian buttercream, you have to cook a sugar syrup to a specific temperature, and that requires a candy thermometer. Pastry chef Katherine Eastman Seeley has simplified the classic technique by using corn syrup in addition to sugar, so no candy thermometer is needed. In this video tip, Fine Cooking's Test Kitchen manager, Jennifer Armentrout, demonstrates Katherine's straightforward technique.
For recipes and instructions for making vanilla butter cake, two fabulous frostings, and endless flavor variations, see Katherine Eastman Seeley's article, "A Piece of Cake," in the April/May 2006 issue of Fine Cooking (#78). See also the related video on Frosting a Layer Cake.
Video: Gary Junken
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