Buttercream

METHOD

1. To make the roux: scale flour, sugar, salt into a pot, and whisk to combine.

2. In small additions, add soy milk to the dry ingredients, and whisk until everything is combined and there are no lumps.

3. Put on medium heat and bring to a boil. Whisk continuously for 2 minutes.

4. Remove from the pot, pour onto a sheet pan, and cover with plastic wrap, making sure that the plastic warp is touching the entire surface area so no skin forms.

5. Cool completely.

6. To make the buttercream: Paddle room temperature Tourlami All Purpose and vanilla extract on high. Once butter is light and fluffy, add the cold roux and paddle to combine; torching lightly as necessary if the buttercream starts to get grainy.

NOTES

• All whipping should be done at maximum high speed.

• This rewhips beautifully from the refrigerator, torching lightly as necessary if the buttercream starts to get grainy.

• You can use organic granulated sugar (no need to process) with no difference in results.