Danish Buttercream 

 - Danish Recipe

Directions:

1. In a saucepan, bring the water, sugar, and vanilla (only if using a powdered vanilla) to a boil, only stirring occasionally if at all. Allow it to boil until all the sugar crystals have melted. 

   * The easiest way to check if the sugar crystals have melted is to simply take a spoon, mix it around in the sugar mixture, and then dip it in the sugar mixture while it is boiling. From there you just hold it above the saucepan for a couple of seconds until the sugar syrup drips a little bit slower off the spoon (this shows that it is cooling down slightly). Then, you just put your index finger underneath the spoon and let a drop of syrup drop onto your finger. Then, you rub that drop in between your thumb and index and feel for any graininess. If it is smooth with no crystals, then it is ready to remove from the heat. If there is any graininess, let it mix for a little bit longer. 

2. Once all the sugar crystals have melted, pour it directly into a metal mixing bowl. 

3. Using a whisk attachement, mix it on high until you can feel (on the outside of the bowl) that the syrup is no longer hot and is pretty close to room temperature and is still liquid (or a sort of paste, but not hard or powdery). 

   *If the syrup turns to powder, scroll down and read the first note on that. 

4. Add the egg yolks to the sugar mixture and mix on medium high speed until the mixture becomes white (or a sort of whipping cream color). 

5. Add the butter (and vanilla if using powder), a little bit at a time. 

6. Mix on high for a couple of minutes (no more than 5 min.) until it makes a smooth buttercream. 

7. It is ready to use unless you choose to add the melted chocolate or other flavors and coloring. 

Notes: 

- This recipe is converted from metric, which is why the measurments are so odd. 

- If your syrup turns hard or into powder in the mixing bowl, turn off the machine, wash it out good with hot water and start over. This is an indication that your syrup was over boiled and there is no saving it unless you want grainy buttercream. 

- This is a more difficult method of making butter cream but that is just because of the sryup making part and that it is a little bit more time consuming. If you can get the syrup part down, this buttercream is my favorite recipe to use due to the flavor balance and the stability of it. 

- Make sure to add the butter a little bit at a time and that it is softened, otherwise you will get clumps of butter in your buttercream. 

- You can also use margarine in this recipe. If I have it on hand, sometimes, for a better consistency and better heat resistence, I like to add half margarine. 

- Buttercream can be stored at room temperature for up to 5 days or up to 2 weeks in the fridge. You do not need to cover it or seal it in a container, but just be aware that the flavor will change if you choose not to seal it in an airtight container.