CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
ITALIAN MERINGUE BUTTER CREAM
A great butter cream recipe that is not too sweet and worth the fiddling around to make
Provided by rajarmey
Time 25m
Yield Makes Enough to fill Wiltons Tasty fill cake tin
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
- While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
- During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
- Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
- Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
- Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using
ITALIAN MERINGUE BUTTERCREAM
A very versatile Buttercream. This recipe produces enough buttercream to cover three 9 inch round layer cakes. This recipe can be turned into chocolate buttercream, or spiced buttercream. You will need to have a candy thermometer, an electric stand mixer with a whisk attachment, a pastry brush and a bowl of water. This is my favorite buttercream! It's sweet, but not too rich and just the right consistency to do just about anything with it. The recipe is from my pastry arts school.
Provided by pastrygirl_5280
Categories Dessert
Time 2h30m
Yield 2 pounds, 30-40 serving(s)
Number Of Ingredients 4
Steps:
- Separate the egg whites and put them into the mixer bowl.
- In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz. Add the remaining sugar to the egg whites.
- Cook the sugar and water to 245ºF, or if you're at high altitude, about 238ºF. Have the pastry brush and bowl of water near the stove. Stir the sugar and water until the sugar is mostly dissolved. Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar. Continue doing this.
- Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks. I usually turn it on when the sugar mixture reaches 200ºF.
- When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites. If you pour too fast the egg whites will curdle. Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
- Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool. About 20 minutes.
- Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
- Turn the mixer up to high and mix until the butter is emulsified. The buttercream will look like it's separating, but keep mixing it. Once it comes together again, mix it on high for about 5 minutes.
- At this point you can make any variations to the recipe. Or just use the buttercream.
- Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
- Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie. Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness. After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
- Refridgerate any buttercream.
Nutrition Facts : Calories 171, Fat 12.3, SaturatedFat 7.8, Cholesterol 32.5, Sodium 99.9, Carbohydrate 15.2, Sugar 15.2, Protein 1
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
INCREDIBLE ITALIAN CHOCOLATE FROSTING
The holy grail of chocolate frosting! The secret is the cream cheese. I actually don't like cream cheese, but you can't taste the cream cheese in the frosting. The cream cheese somehow adds just the right touch to the chocolate flavor.
Provided by puppitypup
Categories Dessert
Time 5m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream the cream cheese and butter together.
- Sift the powdered sugar and cocoa into a separate bowl.
- Add sifted ingredients a little at a time to creamed mixture, beating until well incorporated.
- Mix in vanilla.
- Mix in a cup of chopped pecans, if desired.
Nutrition Facts : Calories 294.6, Fat 14.5, SaturatedFat 8.7, Cholesterol 41.6, Sodium 130.8, Carbohydrate 41.8, Fiber 0.6, Sugar 39.8, Protein 1.6
ITALIAN BUTTERCREAM
Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
Provided by YummyBaker
Categories World Cuisine Recipes European Italian
Time 35m
Yield 32
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
- When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
- Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g
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- Place the chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
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- Begin by melting your chocolate, as it needs time to cool down before it's added to the frosting. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Heat in 15 second intervals, stirring between intervals to help the chocolate heat more evenly. Once the chocolate is mostly melted (usually takes 4 intervals for me) stir until smooth, then set aside to cool.
- Clean your bowl and whisk attachment with a splash of lemon juice or vinegar to remove any residual grease from prior baking. This helps ensure your egg whites whip up properly.
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- Place the sugar and water in a small saucepan over medium heat. Cover the pot for the first 2 minutes to help prevent crystallization. You will heat the sugar syrup to 240°F.
- While the sugar heats, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup hits 200°F, begin whipping the egg whites on low. Once they start to foam, add the salt and cream of tartar.
- Bump the speed up to medium (4 on a KitchenAid) and beat until you reach soft peaks. The whites should be ready right when your sugar syrup is ready.
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