Sundays with Chef Peter… English Buttercream!!

                        How the devil are you? Do
hope this Sunday finds you well and deliriously happy!
have had quite a week as we near the completion of the very new Les Diables,
waterfront patisserie, restaurant and bar! I wanted to give you a sneak preview
of how it is looking but I am going to save that for my next installment when I
will do a full unveiling! In the meantime there are so many things still to do
and one runs around like a chicken with no head! Menu covers, kitchen tables,
the fat fryer hasn’t arrived, do we have enough sparkling, what glass to use to
serve that cocktail, uniforms, signage and most of all staff, staff and staff
as staff are what makes your restaurant and makes it good. As much as one
would like to do it all one’s self, it is simply not possible, believe me I
have tried!! Also a good partner by your side and great friends to help make the process all that more enjoyable – so thank you guys… and thank you to all my
staff that are wonderful! Anyway as I said more on that next time…
I had a cake on that was taking some time and we were getting dangerously close
to the time for the client to pick it up when we suddenly ran out of
buttercream. Now I normally make a cooked sugar butter cream which is really delicious
and smooth but there was simply no time and it was needed mainly for decoration
so I decided to whip up some English buttercream which I have not used for a
long time and when I made it I really thought it tasted rather good and must
start using it more!
are a few ways to make buttercreams and it all depends on what you need to use
them for. Italian meringue buttercream is basically Italian meringue with
butter added, French is cooked sugar with eggs and butter, German is equal
quantities of vanilla cream and one of the above buttercreams. The English  version is very simple and quick to make. All you need are equal quantities of
butter at room temperature, icing sugar and some carnation milk or cream. To
do it well it is best to have a Kitchen Aid or mixer of some type but if you
want to work up your arm muscles mixing by hand is an excellent way to do so…
the butter and icing sugar in a bowl and start mixing at a slow speed (not
high unless you want a sugared kitchen) and let the ingredients join together. Switch
off and give the bowl a scrape down and then turn your mixer up full speed and
beat well for a good five minutes until light and fluffy. Do continue to give the bowl a scrape down occasionally to make sure there is no butter on the sides. Then turn your mixer on low again and add the carnation milk in a trickle. After it’s mixed in you can turn it on high again and give it a good beating for
another couple of minutes. At
this point you can flavour as desired and use, how simple is that!
great thing about English buttercream like the Brits in general (J)
is that it’s sturdy and stands up better. It doesn’t need to be refrigerated
all the time so great for children’s birthday cakes or cup cakes.
a reasonable quantity use the following recipe which would be good to fill and
ice an 8” (20cm) cake.
250g of good quality unsalted butter at room temperature
250g icing sugar
50ml carnation milk or whipping cream
here my dears are some of the latest creations from Les Diables!

Happy Sunday and Happy Baking!

Chef Peter

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  1. Extrordinary cakes.


  2. Dear Filip,
    Thanks for your comment.
    If you would like to see more of our work, please have a look at our web site or facebook page Les Diables
    Have a great week!


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