Last weekend was foodblogger camp time again. After I had such a fantastic time in Reutlingen beginning of the year, I couldn’t wait for the ticket sale for Foodblogger Camp Berlin (#fbcb15) to start. In Reutlingen I had a box of Blueberry and White Chocolate Macarons with me and when someone said the magic word I posted on social media, I opened my box for them. It was hella fun. Saturday night in Reutlingen over a bottle of whatever-beverage-it-was and some Macarons, Johanna of “My tasty little beauties” and I discussed about how we both don’t dare to host a Macaron Session on a barcamp, because we both have experienced Macarons bitch on us when it counts. But it seems that over the year Johanna has grown some balls and decided to offer a Macaron session at #fbcb15 and I couldn’t be happier to tag along together with my Blogsister Wienerbroed. Continue reading
Everybody has them though nobody wants to admit: Secrets! While secrets are widely outlawed to be a bad thing, I would like to stress the bright side of them which is the mystery. Be it secret friends, guilty pleasures, loves or recipes, some things are just too good to share. Like your favourite cafe that you don’t want to be too crowded or that cool friend whose attention you don’t want to share. And there are those secret recipes that you have brought to perfection over time, that earned you so many ahs and ohs, the one thing you are really proud of and you want to keep a mystery until you pass it on to your descendants on your deathbed, sealed with a blood pact that they keep it til their own dying day. Well that’s how I feel about my recipe for vanilla buttercream. I have tasted myself through a lot of recipes, measures and directions, tried, combined, tweaked and adjusted them to come to this one in my own eyes perfect recipe.
The first buttercream I ever made was an American Buttercream, which is mainly a mix of butter and confectioner’s sugar. I don’t like this kind of buttercream because it is way too sweet for me, it gnashes between my teeth and the texture is powdery. I played around with custard-mix buttercreams as you can find them in almost every baking book you get here, but I didn’t like the yellow colour, the artificial taste, it was simply not worth all the hassle with handling the warm custard. When I made my first Frankfurt Crown Cake for my Grandpa (his absolute favourite), my Mum recommended to get a little help from the Doctor (Dr. Oetker -housewives helper since forever) and try out their buttercream mix. It’s easy to handle and tastewise much better than any custard-packet-mix-buttercream… I have been using this for a while since it was convenient but over time ambition arouse, I didn’t want to be the foodblogger that relies on a packet mix. After I tried out a few recipes I stumbled over “The battle of buttercreams” on the Tough Cookie Blog, which gave a great overview on different kinds of buttercreams including recipes and directions. Reading through the series gave me the right impulse to give my already balanced recipe the final twist. There is a “battle of buttercream 2.0” series definately worth a read on The Tough Cookie, but I won’t keep you much longer and finally share the result of all this with you. Continue reading