caramelized mango buttercream
From hopscotch 14 years agoIngredients
- 2 tablespoons unsalted butter shopping list
- 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces shopping list
- 1 to 2 tablespoons honey shopping list
- 3 ripe mangoes, peeled, pitted and coarsely chopped shopping list
- 6 egg yolks shopping list
- 3/4 cup sugar shopping list
- 1/2 cup light corn syrup shopping list
- 1 tablespoon pure vanilla extract shopping list
- 1/4 cup candied ginger, finely diced shopping list
How to make it
- Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
- In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
- In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
- Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
- Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
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