Marcelle van Rooeyn, Author at Woolworths TASTE

Citrus recipes

Plant-based platter with whipped tofu

5 minutes

Breakfast recipes

Wagyu burger breakfast sandwich

Biscuit recipes

Grana Padano-and-rosemary biscuits

15 minutes

Grana Padano

Baked yoghurt

45 minutes

French buttercream

Serves ± 350 g buttercream

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

100 g castor sugar
3 T water
2 free-range egg yolks
a pinch sea salt
250 g salted butter, at room temperature
1 t vanilla extract

Method

1. Gently heat the sugar and water in a saucepan, stirring to dissolve the sugar. Increase the heat and boil until the temperature reaches 118°C on a sugar thermometer.
2. While the sugar boils, beat the egg yolks and salt in a stand mixer until light and frothy.
3. Once the sugar reaches temperature, stream it into the egg yolks while beating continuously. Pour the mixture down the inside of the mixing bowl, instead of onto the moving whisk.
4. Beat until the mixture cools – the mixing bowl should be cool to the touch.
5. Add the butter 1 T at a time, while beating continuously, followed by the vanilla. Beat until the mixture is thick and glossy.

Find more icing recipes here

Photography: Shavan Rahim

Recipes and production: Marcelle van Rooyen

Food assistant: Bianca Jones

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Plant-based platter with whipped tofu

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Baked yoghurt

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French buttercream

French buttercream

Ingredients

Method