About This RecipeThis recipe provides a foundational technique for achieving a specific texture in food preparation. The method focuses on the principles of emulsification and aeration to create a stable, smooth, and voluminous consistency. The instructions are based on established culinary science.Why You’ll Love This RecipeThe process yields a consistent and reliable result. The technique is versatile and can be applied as a base for various applications. The method is rooted in fundamental culinary principles that are used by professionals.Ingredients2 large eggs, at room temperature1 cup (200g) granulated sugar1/4 teaspoon salt1 cup (2 sticks or 226g) unsalted butter, softened1 teaspoon pure vanilla extractStep by Step InstructionsEnsure all ingredients are at the specified temperatures before beginning. This is critical for proper emulsification.In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature eggs, granulated sugar, and salt.Place the mixing bowl over a pot of simmering water, creating a double boiler. Do not let the bottom of the bowl touch the water.Whisk the mixture constantly by hand for 5-10 minutes until it is warm to the touch (approximately 110°F or 43°C) and the sugar has completely dissolved.Immediately transfer the bowl back to the stand mixer. Whip on high speed with the whisk attachment for 8-10 minutes, until the mixture is thick, pale, and has cooled to room temperature. It should hold a ribbon-like trail on the surface when the whisk is lifted.Switch back to the paddle attachment. With the mixer on medium-low speed, begin adding the softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.After all the butter has been added, add the vanilla extract. Continue to beat on medium speed until the mixture is perfectly smooth, creamy, and holds its shape. If it appears curdled, continue mixing; it will emulsify and become smooth.The final product is now ready for its intended use.FAQMy mixture looks curdled. What happened?This is a common occurrence if the ingredients are not at the correct temperature or if the butter is added too quickly. Continue to mix on medium speed; it will typically re-emulsify into a smooth, creamy state.Can I use a hand mixer instead of a stand mixer?Yes, a hand mixer can be used. The whipping times in Step 5 may need to be extended to achieve the same volume and texture.Why is the double boiler step necessary?Gently warming the eggs and sugar dissolves the sugar crystals completely and begins to gently cook the eggs, which helps create a stable, airy foam that is less likely to collapse.You Must KnowThe temperature of the ingredients is non-negotiable for success. Room-temperature eggs incorporate more air, and softened butter emulsifies properly without seizing. Do not substitute melted or cold butter. The final texture is achieved through the precise combination of aeration (whipping) and emulsification (adding fat).Storage TipsThe prepared product can be stored in an airtight container in the refrigerator for up to one week. Before using again, allow it to come to room temperature and re-whip with a mixer for a few seconds to restore its creamy texture. It can also be frozen for up to three months. Thaw in the refrigerator overnight and re-whip before use
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