- 50 grams Extra fine granulated sugar
- 35 grams Egg white
- 13 grams Extra fine granulated sugar (extra)
- 3 Egg yolks
- 120 grams Extra fine granulated sugar
- 50 ml Water
- 180 grams Butter (room temperature)
- 30 ml Maraschino liquor (cherry liquor)
- 20 ml Water
Maraschino cherry buttercream
When we bake cakes, we also make alot of buttercreams! Maraschino cherry buttercream is one of our buttercreams. When we prepare buttercream we use always liquor. Maraschino cherry and Grand Marnier are the most common liquors. We use this buttercream recipe for our Chipolata marzipan cake. This is another blog recipe I am working on and will be soon online. Maraschino cherry buttercream is a part of this recipe blog. For this recipe we use less butter and more Italian meringue. So a cooking thermometer is a must! This buttercream recipe is good for one cake and weigh about 450 to 500 grams. See our recipe below.
Mix 35 grams of egg white with 13 grams of extra fine granulated sugar. Mix until it is white an foamy!
Pre heat 20 ml water with 50 grams extra fine granulated sugar. (Keep your digital cooking thermometer ready!) Cook this syrup until you reach 224 fahrenheit or 118 celsius. (during cooking keep extra water on the side with a brush and brush the kristal sugar away in your sauce pan)
Pour hot sugar syrup with the foamy egg white and mix this on high speed for about 3 to 4 minutes until smooth.
Mix on high speed 3 egg yolks until it is well beaten (approx 2 minutes in a seperate bowl).
Now you get the second round of making sugar syrup. pre heat in a sauce pan 50 ml water with 100 grams of extra fine granulated sugar. Cook until you reach 244 Fahrenheit or 118 celsius. Keep an extra cup of water on the side. Brush the crystal sugar away during cooking.
Pour sugar syrup with beaten egg yolks and mix this on high speed until it gets light of color. ( this is for about 2 minutes)
Mix butter (on room temperature) for about 2 minutes. Do this in a seperate bowl.
Mix creamy butter with egg yolk mix and mix this for 2 minutes on high speed.
Now you can add the meringue (Egg white) and mix this for another 2 minutes on low speed.
The last part is 2 tbsp (30 ml) of Maraschino or cherry liquor to the batch. Do this on low speed for about 1 minute.
Your Maraschino cherry buttercream recipe is ready! Store this in a container and keep this in the refrigerator until use. See our pinterest or Google + account for more baking ingredients and decorations. When you have a question about this recipe, please leave a comment in our comment box below. Enjoy preparing Maraschino cherry buttercream.
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