Martha Stewarts Grand Marnier Italian Buttercream Frosting Recipes

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

Steps:

• Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
• When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
• In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!

Steps:

• Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Steps:

• In a small, heavy-bottomed saucepan, mix together sugar and 2/3 cup water. Bring to a boil and do not stir. Cover and boil until no sugar crystals remain, 2 to 3 minutes. Uncover and continue boiling until syrup reaches 240 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and cream of tartar until stiff peaks form. When sugar mixture has reached 240 degrees, add 1/4 cup to bowl of mixer, drop by drop. Slowly add remaining sugar mixture and continue beating until cool, 7 to 10 minutes.
• In the clean bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy. Add creamed butter to cooled egg white mixture, 3 tablespoons at a time, whisking well after each addition. Frosting should become thick and creamy. If egg mixture is too warm, frosting may remain thin; set bowl over ice and stir until thickened. Add Grand Marnier and mix until well combined. Use frosting immediately.

Steps:

• In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).
• In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
• With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.