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german buttercream

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Location: Wuppertal, Germany

Re: german buttercream

Postby Uschi » Mon Sep 14, 2020 1:38 pm

Thanks.
Well, room temperature it should be, so the butter whisks up well. But it is also really important that both are exactly the same temperature, hence the clumsy phrasing. The cream will emulgate beautifully then.

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Re: german buttercream

Postby scullion » Mon Sep 14, 2020 3:49 pm

hmm, emulgate is another one that is rarely (if ever?) used - i had to check it out - google was not much of a help.
what is more usual is either -
to amalgamate (v) is to mix up two or more substances to get a uniform mixture - to make an amalgamation (n), a bit like making the spreadable butter i linked to , out of butter and olive oil.
or
there is also to emulsify (v) - to make an emulsion (n) - pretty much the same as amalgamate but possibly more chemical! maybe a bit more specific to liquids (like oil and water mixed to a cream).

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Re: german buttercream

Postby halfateabag » Mon Sep 14, 2020 5:11 pm

hi uschi, we seem to have hospitals in common ......

tks 4 yr. input. sounds rather critical, will try when i next have 2 working limbs.

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Re: german buttercream

Postby Uschi » Mon Sep 14, 2020 6:29 pm

halfateabag wrote:hi uschi, we seem to have hospitals in common ......

tks 4 yr. input. sounds rather critical, will try when i next have 2 working limbs.


Get well soon, Zosh! I haven't fully read back. Is it your arm?

Image

It sounds more critical than it is. As I said, both out overnight and then it is not an issue. The result is delicious.

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