Today I revisited classic buttercream. I started with a solid foundation. I went with a trusted source, Francisco Migoya and his book The Modern Cafe. As an aside, this is a brilliant, inspirational guidebook that should be in everyone's kitchen. I took his recipe and cut it in half. I didn't need that much buttercream. I noticed that in the recipe there was no salt. I like salt in my sweets and calculated 0.3% salt. I wanted a vanilla buttercream and arbitrarily came up with the amount of 5 grams vanilla paste to add to the recipe. Then I followed his recipe. And the results were delicious. Silky, smooth, rich vanilla buttercream. With the base in hand I began playing and tinkering with the flavorings. Too often we overlook the classics and forget to follow the instructions of trusted individuals.
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