BUTTERCREAM ICING RECIPES
UNCOOKED BUTTERCREAMS
|
|
1/2
cup solid vegetable shortening
1/2
cup butter or margarine*
4
cups sifted confectioners' sugar (approx. 1 lb.)
2
tablespoons milk**
Cream butter and shortening with electric
mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on
medium speed. Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry. Add milk and beat at medium speed until light
and fluffy. Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in refrigerator when not in use. Refrigerated in an
airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups
*Substitute all-vegetable shortening and 1/2
teaspoon Wilton No-Color Butter Flavor
for pure white icing and stiffer consistency.
**Add 2 tablespoons light corn syrup per
recipe to thin for icing cake.
|
|
Class Buttercream Icing (or “Decorator Icing”)
Double Recipe (more convenient) – Note:
These are my directions for mixing, and the flavoring amounts have been
changed to my liking : ) --LC
2
cups shortening (or one small container) (or, 2 sticks butter and 1 cup (8 oz.)
shortening)
1
tsp vanilla & 1 tsp butter flavor, OR 2 tsps of
vanilla, butter, or almond flavoring
2
pounds sifted confectioners’ sugar (one bag)
2
Tbsps
¼
tsp salt (Optional)
4
Tbsps milk/water (give or take)*
Mix first two. Note: The
longer these two are mixed, the less liquid you will need to add later. Think 10 minutes plus at medium speed. Add half of
sugar, meringue powder and salt + ½ of milk on top. Mix. Add the rest of the sugar and the rest
of the milk on top (if necessary).
Scrape bowl and mix until smooth and creamy.
*Be prepared to add up to five
extra tablespoons of milk/water to achieve proper “thick” consistency – as well
as one teaspoon per cup for medium and two teaspoons per cup for thin.
Do Not Overmix! Yield
is 6 cups. May be frozen for 3
months or refrigerated for 2 weeks.
|
Snow White Buttercream Icing http://www.wilton.com/recipes/browse.cfm |
Laurie’s Note: This is my favorite buttercream recipe thus
far. It is easy, cheap, pure white and
lighter than usual buttercream (which makes it much less expensive). Easy prep time and makes more than twice the
usual amount – the maximum my mixer can hold at one time. It also chills and thaws nicely and does not
usually need to be re-whipped. Add extra
sifted sugar to a small portion of icing to make sturdier flowers.
This buttercream icing has an ideal
consistency for frosting cakes. It is usually not necessary to thin this icing
for frosting cakes. Do so accordingly if you prefer a thinner consistency for
spreading. It has a firm quality making it good for wedding cake decorations
and flat surface or flower nail flowers. Air dry decorations
for 24 hours.
Ingredients:
2/3
cup water
4
Tablespoons Meringue Powder
12
cups sifted confectioners' sugar (about 3 lbs.)
1-1/4
cups shortening (Note: I have tried using ½ butter / ½ short. And have had no problems – LC)
3/4
teaspoon salt
3/4
teaspoon No Color Almond Extract
3/4
teaspoon Clear Vanilla Extract
1/2
teaspoon No Color Butter Flavor
Combine water and meringue powder; whip at
high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating
after each addition at low speed. Alternately add shortening and remainder of
sugar. Add salt and flavorings; beat at low speed until smooth. YIELD: 7 cups icing.
Recipe may be doubled or cut in half;
however, if cut in half, yield is only 3-1/2 cups.
|
|
Colette Peters' Pure White Royal Buttercream -- http://www.colettescakes.com/
View her books at Amazon: http://www.amazon.com/exec/obidos/search-handle-form/103-0289573-1857455
1
1/2 cups shortening
6
T water
1
T clear vanilla flavor
2
pounds powdered sugar
1/4
cup meringue powder
Method:
Combine
all ingredients, mix at slow speed until smooth. Add a few drops of water, if needed.
Laurie’s Notes: pure white;
resists heat well. Sturdier
and slightly stiffer than basic bcream; perfect for
piped flowers. Very
similar to
Roland A. Winbeckler’s
Student Buttercream Icing Recipe
Visit the Winbecklers’ site
at http://www.winbeckler.com
Purchase his book, “Buttercream Flowers and Arrangements” at Amazon.com: http://www.amazon.com/exec/obidos/tg/detail/-/0930113101/qid=1127797894/sr=8-4/ref=pd_bbs_4/103-0289573-1857455?v=glance&s=books&n=507846
2
lb. powdered sugar
1/3
cup water (or slightly more if needed)*
2
cups shortening (Crisco or Sweetex)
1/4
- 1/2 tsp. popcorn (fine grain) salt, if not available omit salt
2
tsp. vanilla
If using a Kitchenaid mixer,
mix ingredients with the paddle (not wire whip). Mix sugar, water, 1/2 c. of
shortening, salt, and
vanilla on a low speed until smooth** (no lumps),
approximately 2-5 minutes (or longer if necessary to get icing smooth),
scraping bowl once halfway through this first mix.
Scrape down the bowl after the first mix, add
remaining shortening, and beat at medium speed for 3-5 minutes until shortening
is well mixed and volume has been added.
NOTE: When
scraping icing from mixing bowl into containers, be sure to avoid scraping the
“heavy residue” that may form
on the bottom or sides of the bowl. This will be lumpy
and clog your tips.
* It may be necessary to increase or decrease the
amount of water in the recipe depending on the relative humidity. The icing
should be firm enough to create buttercream decorations that
will stand up (such as flowers).
** Before the remainder of the shortening is added,
the icing may be mixed as long as necessary to get rid of sugar lumps (with
mixer off, run finger through icing to check for lumps). Once
the remaining shortening is added, the friction from overmixing
will breakdown (melt) the shortening and cause soft,
grainy icing. Be sure to get rid of any lumps in the first mix.
ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS
BEFORE USE. ICING MUST BE STORED
IN AIRTIGHT CONTAINERS. NO REFRIGERATION IS NECESSARY.
Colette Peters'
Basic Buttercream -- http://www.colettescakes.com/
View her books at Amazon: http://www.amazon.com/exec/obidos/search-handle-form/103-0289573-1857455
1
cup butter, room temp
1/2
cup milk, room temp
2
tsps vanilla or other flavor
2
pounds powdered sugar
Method:
Combine
all ingredients, mix on slow speed until smooth. Add extra sugar if you need stiff icing.
Keeps fresh
for 2 days without refrigeration; keeps well in refrigerator up to 2 weeks.
Yield is "enough to fill and cover a 2-layer 9 inch cake
Laurie’s Notes: Lovely flavor
(of course -- it's all butter!), not too sweet.
Yellow in color; melts in temperatures above 75 degrees; heavy
consistency, similar to
BRITE WHITE ICING (ALL
PURPOSE ICING) from CakesByGeorge
http://www.cakesbygeorge.com/
MIX TOGETHER:
2
cups Crisco shortening*
1
cup Brite White
1
tsp. Vanilla
¼
tsp. Salt
ADD:
3
lbs Powdered sugar
2/3
cup Water
BEAT UNTIL FLUFFY
* George always substitutes
Hi-Ratio for Crisco in his buttercream.
Jen’s Cakes’ Buttercream by Jen Kwapinski Visit her website at
www.jenscakes.com
9
pounds unsalted butter, whipped for approx. 15 minutes
1
pound high ratio shortening, whip an additional 5 minutes
4
tablespoons clear vanilla
10
pounds powdered sugar
Laurie’s
Note: Jen says this recipe does get a
little airy on her and softens quite a bit in warm weather. It is also slightly yellow, of course, since
it is mostly butter. It’s really tasty : ) --Laurie
House Buttercream from ”The Whimsical Bakehouse”,
which is an excellent book, available at http://www.amazon.com/exec/obidos/tg/detail/-/0609608967/qid=1127798980/sr=1-2/ref=sr_1_2/103-0289573-1857455?v=glance&s=books
6
cups of powder sugar
1/2
TSB of salt
1
tsp of Vanilla
3/4
to 1 cup of boiling water
2
1/3 cups of H.R. shortening
6
oz. (3/4 cups) of butter
Mix the sugar and
salt. and Vanilla while mixing add the boiling water
and blend smooth let it cool and then add the shortening and
butter whip for 10 to 20 minutes.
Laurie’s
Note: This recipe yields a nice, soft,
smooth icing – but it is quite shiny and has a slightly greasy mouth feel. Best to refrigerate cakes iced with this
until served.
|
Dreamy Cream
http://www.cakecentral.com/cake_recipe-2006-0-Dreamy-Cream.html |
|
|
This is a fluffier version
of buttercream. |
|
|
Serves/Yields: 5 cups |
|
|
|
|
2
T Dream Whip powder
1/2
C Hot Water + 1-2 t.
1/2
t. salt
1.5
C shortening (9 ounces weighed)
2
t. Vanilla
1T
flour
2
lb conf. sugar
Mix the first 3 ingredients, set
aside to dissolve.
Cream the Crisco and vanilla. Add in the dream whip mixture and mix until
smooth. Slowly add in the flour and sugar. When incorporated, mix an additional
1-2 minutes at medium-low speed.
Makes all decorations well, except roses. Thin down by 1-2t per cup to frost
the cake.
|
Source: adapted |
|
Contributed by: PolishMommy on Monday, August 08. 2005 at 23:54:09 |
CAROLYN’S (MO) BUTTERCREAM ICING http://www.cakesbygeorge.com/recipes/Recipes/carolyn_lawrence.htm
George’s Note: The summer of 2004 I had to deliver a wedding
cake 250 miles in July. I knew that the icing recipe I had been using
would not work well in July heat and humidity. I decided to try Carolyn
Lawrence’s recipe because it calls for a half cup of corn starch and one cup
less shortening. I felt this would help the icing to hold up in the heat
and humidity. The 5-tiered cake arrived in perfect condition and required
no touch-ups. This icing sets up very fast and crusts nicely but is still
soft when the cake is cut. For the first time, I did not have any air
bubbles to contend with. I have continued to use Carolyn’s recipe and
have not had any more air bubbles. In addition, I continue to receive
many compliments on the wonderful taste of the icing.
Laurie’s Note: I like the idea of using the dry milk powder
as a flavor enhancer and stabilizer – but I have an awful time getting all the
bits of milk to dissolve! I’m going to
try this recipe again replacing the milk powder with my usual “secret”
ingredient: dry Coffee Mate powder : )
Put
1/3 cup dry milk in a one-cup measuring cup and fill with hot water
Add
1 and ½ teaspoons salt
½
teaspoon each crème bouquet, almond, butter vanilla (or flavorings of your
choice
2
cups Crisco (I use one cup Crisco, one cup Hi-ratio shortening)
4
pounds powdered sugar
½
cup corn starch
Beat together 12-15 minutes
DOLORES' WHITE BUTTERCREAM ICING http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm -- an EXCELLENT listing of recipes here! -LC
ADD IN ORDER GIVEN:
1
cup Crisco (no more than 1 1/2 cups) (Crisco is solid vegetable shortening)
1
teas CLEAR Vanilla extract
1/4
teas CLEAR Almond extract
1/4
teas CLEAR Butter flavoring
1/2
cup Milk or water (as preferred)
Pinch
of salt
2
lb Confectioner's sugar; sift if lumpy or using a hand mixer
1/4
cup Cream Whip Icing Base *see note next
* OPTIONAL: I use this only when making buttercream
flowers - to crust them harder. I can handle them better. We sell this in
smaller quantities. This item is available from Sugarcraft
[ www.sugarcraft.com
]under MAIL ORDERS --- for information --- (2 1/2 pounds is $4.59 plus
shipping) - from my Home Page in small quantities. It is available from
baker's suppliers in 5 gallon bucket.
Add all
ingredients except sugar. Add sugar gradually. You do not have to put all the
sugar in, if icing is becoming too stiff. Mix on medium speed until light and
fluffy. Keep icing covered at all times. This recipe will cover one cake mix
and do decorations.
NOTES:
Keeps un-refrigerated for 2 weeks in reasonably cool room. Keeps indefinitely
in fridge... Yes, made using milk too! Milk/Water- makes no difference in
taste. But < purple > roses made using milk, don't fade to blue.
IF USING A
HAND-HELD MIXER: Don't add all the sugar so you won't ruin the mixer. When
icing is nice and fluffy, THEN add the rest of the
sugar, or enough to get it to spreadable consistency.
If mixer gets hot (set a timer!), turn it off for 20 minutes to cool down or its ruined!
BUTTER
ICING Butter melts just setting out, so it also melts in the bag in your warm
hands. In recipe above, you can substitute butter for Crisco < same amounts
> or substitute half the butter for Crisco. When butter icing is requested,
I do it and just caution my customers that the decorations won't be as precise.
Also:
PRACTICE ICING This is really greasy. But is good e to use when
Learning Or practicing rose making.
1
cup Vegetable Shortening
3-4
tb water or milk
1/2
teas Vanilla Extract
1
lb Confectioners' Sugar
Add in
order given and beat until stiff peaks form. Cover bowl. Use cold.
Basic Buttercream Icing from
American Cake Decorating Magazine http://www.americancakedecorating.com/
3
cups white vegetable shortening
1
teaspoon salt
1
tablespoon vanilla
4
1/2 tablespoons clear corn syrup
1
cup hot water
3
pounds confectioners’ sugar
electric
mixer
[preparation]
Cream shortening with an electric mixture equipped with
the whip attachment. Add remainder of ingredients and mix on low speed to
blend. Scrape down bowl. Turn mixer on to highest speed and beat for 3 minutes.
The mixture will appear thin and curdled at first, but
as air is incorporated, it will become light and creamy. This icing is light
and not too sweet.
Rosemary's AP Buttercream -- Rosemary Watson is now retired, and so is her line of products. However, most of the SugarBouquets
web site is still intact, if you follow an inside link like this one: http://www.sugarbouquets.com/cook_rec.html
or this one: http://www.sugarbouquets.com/lacy_rec.html#gum#gum
There are still great recipes, techniques and ideas to be found there. Have a look while you still can!
1 Pound Butter
1 Pound
Shortening
1 Cup
(81 grams or 3 Oz.) Dry Milk Powder
1/2 Cup
(108 grams or 4 Oz.) Water
1
teaspoon vanilla
1/2 Cup
(108 grams or 4 Oz.) Thawed Processed Egg White or Alternative*
2 Pounds
Confectioners Sugar
Have butter and
shortening at room temperature. Using a flat beater ,
beat butter and shortening until smooth and fluffy at medium speed of electric mixer
for about 5 minutes. If the room is very cold a longer beating time will be
necessary. There should be no lumps or small grains. It should be a very pale
yellow and look perfectly smooth.
In a small bowl combine milk powder, water and vanilla. Add all of the
confectionery sugar and milk, water & vanilla mixture, and processed egg
white. Place on mixer stand and beat about 4 minutes at medium speed until
stiff and smooth. At the beginning the mixture will look very soft and grainy.
This will gradually change to a stiff, smooth and workable frosting. Apply with
789 tip from an extra large bag. Smooth with a large
spatula and a straight edge bench scraper. Perfect by smoothing with large
spatulas dipped in boiling hot water. Excess water can be removed by lightly
touching the water drop with a torn edge of paper towel.
*If frozen
processed egg whites are not available a substitute of Meringue powder and
water can be used. Three Tablespoons Meringue powder to 1/3 Cup cold water can
be used. Beat until dissolved and until soft peaks form. Frequent scraping of
the bowl is necessary while beating to avoid undissolved
particles.
This frosting
will never crisp like a sweet buttercream. It will have a
slight shine. It is stiff enough for nice borders and basketweave, but not stiff enough
for piped flowers. It may not be the best choice if it is hot and humid and the
cake must be without refrigeration for a long length of time. It is always best
to test a recipe under the conditions present.
Laurie’s
Note: This recipe is a 1:1 ratio
(roughly) of fat to sugar, so the end result is shiny and a *teensy* bit greasy
on the tongue. It’s bubble-free, but I
did have some trouble using it to smooth over a cake after it’s sat for a little
while. I’ve tried the recipe with meringue
powder and processed egg white and results are about the same, but I do prefer
the spreadability with the meringue powder version a
little more.
COOKED BUTTERCREAMS --
Italian Meringue Method (Cooked Sugar Syrup added to beaten egg whites)
|
|
|
|
|
Mix 3 cups sugar with water in a small, heavy saucepan.
Cook over high heat until syrup reaches 248 degrees F on a candy thermometer.
Watch it closely as it gets close to temperature; it will go quickly at the
end. While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready. With mixer running,
pour syrup into the egg whites in a thin, steady stream, making sure not to
pour directly onto beaters. Be careful, as hot syrup can burn if you.
Continue to beat mixture until it is no longer hot. Allow to cool to room
temperature and then beat in the softened butter, 1 tablespoon at a time,
until all is incorporated. (Salted butter works fine. If you are using
unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become
thin and may look curdled at first, but will then become smooth as it beats.
Lastly, beat in the vanilla all at once. (Use the best vanilla you can find.
Artificial and white "vanilla" will ruin the delicate flavor.) If not using at once,
refrigerate the buttercream until needed. It will keep for 1 week in a
tightly sealed container in the refrigerator. To use, just bring it back to
room temperature and re-beat to restore the texture. If you have trouble with
the texture, getting it to room temperature and extra beating are the keys to
making it smooth. Enjoy on your favorite cake! *Cook's Note: It is not
advisable to eat raw egg whites due to a risk of salmonella contamination,
but in this recipe the egg whites are cooked by the high heat of the sugar
syrup. This
recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The Food Network Kitchens chefs have
not tested this recipe, in the proportions indicated, and therefore, we
cannot make any representation as to the results. |
Episode#:
CCSP27
Copyright © 2003
Television Food Network, G.P., All Rights Reserved
Buttercream Icing -- From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'
(Simon & Schuster) By Sylvia Weinstock with Kate
View this book at Amazon: http://www.amazon.com/exec/obidos/tg/detail/-/0684846756/qid=1129093347/sr=8-1/ref=pd_bbs_1/103-0289573-1857455?v=glance&s=books&n=507846
View
Sylvia’s Simple and gorgeous Sugar rose how-to
"All my cakes are done in
buttercream icing. It's a finer finish and tastes better. Once you try this
buttercream icing, you will never use a commercial icing again." – Sylvia Weinstock
Ingredients:
3
1/2 cups sugar (granulated)
13
large egg whites
3
pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6
tablespoons clear vanilla extract
Method:
Makes about 12
cups, more than enough to ice and decorate most cakes; Leftover buttercream can
be frozen for up to three months.
In a medium
saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until
the sugar is mostly dissolved. Place the pan on the stove, and use a clean
pastry brush to paint the area just above the water line with water. Turn the
burner on to medium and heat, watching the sugar mixture to be sure it does not
carmelize or burn. Lay a candy thermometer in the pan
and simmer the sugar-water mixture without stirring until the thermometer
reaches 240 degrees Fahrenheit (soft-ball state); this will take about 5-7
minutes.
As the sugar
nears the required temperature, place the egg whites in the large bowl of an
electric mixer. Using the wire whisk attachment, beat the egg whites at medium
speed until they turn from opaque to white and begin to hold soft peaks. They
should be at least double in volume in about 3 to 5 minutes. Do not overbeat.
Turn the mixer
on high and very carefully and slowly pour the hot sugar mixture in a very thin
stream near the edge of the bowl and into the stiffly beaten egg whites. Beat
for 20 to 35 minutes on medium to high speed. The egg whites will lose some of
their volume and the mixture should resemble a very thick meringue. The outside
of the bowl should be moderately warm to touch.
At this point,
reduce the speed to medium or low and add the room temperature butter pieces,
one at a time. The mixture will break and begin to look like cottage cheese,
but don't worry. Keep the mixer running, continue adding butter, and let the
mixer whip the buttercream until it begins to get smooth once again; this could
take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for
five minutes more. The buttercream is now ready to be colored or chilled. (If
the buttercream is too soft, chill for 10 minutes and then whip again. If this
doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed
butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream
is smooth and there are no lumps.)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20405,00.html
|
|
|
|
|
The first step is to start cooking the sugar. Pour the water
and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high
heat. When the bubbles start to form around the edge of the pan, insert a
candy thermometer in the mixture. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks. The sugar is ready when
it reaches 250 degrees F, what is known as the soft ball stage. Make an
Italian meringue by pouring the cooked sugar down the side of the bowl while
you continue to whip the egg whites. Do not pour the hot sugar onto the
beaters, or it will splatter. Continue whipping the meringue on medium-high
speed until the outside of the bowl is warm but not hot, about 5 minutes. Add
the butter all at once and beat on medium speed until incorporated. Increase
the mixer speed to medium-high and whip until the buttercream is thick,
smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if
desired. The buttercream can be
used immediately or can be stored in the refrigerator for 3 to 4 days or in
the freezer for several weeks if held in an airtight container. If it has
been chilled or frozen, allow the buttercream to come to room temperature
before using, then whip it with an electric mixer on
medium speed until it returns to its initial volume and is once again thick,
smooth, and shiny. |
Episode#:
JQ1A03
Copyright © 2003 Television Food Network, G.P., All Rights
Reserved
Laurie’s Note: I have collected several other “Italian Meringue”-style
buttercream recipes, but they are all quite similar. The only variations seem to be: butter vs. shortening or some ratio of the
two; the ratio of sugar to whites; the temperature you cook the sugar to. All of the recipes above yield a smooth,
slightly yellow buttercream which can’t help but be delicious – it’s almost all
butter! Here is a recipe which is
similar in ingredients, but yields something quite different:
Fluffy Boiled Icing --- www.wilton.com
|
Laurie’s Note:
This recipe yields a shiny, gooey, fat-free icing very similar to
marshmallow crème. It’s great for stars
and borders, but not suitable for flowers like roses. Work with this icing quickly before it
becomes sticky. I recommend the
hot-spatula method for smoothing the sides and top of cake.
Meringue Ingredients:
3
Tablespoons meringue
powder
1/2
cup cold water
Syrup Ingredients:
2
cups granulated sugar
1/4
cup corn syrup
1/2
cup water
Beat meringue powder and cold water until stiff, about 4
minutes. In microwave safe bowl stir sugar, corn syrup and water. In microwave
bring syrup mixture to a boil (approx. 5 minutes). Remove,
let mixture cool slightly (1-2 minutes). Then slowly add syrup to meringue
mixture. Beat on HIGH for 4 minutes.
YIELD: 8 cups.
For top of range: Mix sugar, corn syrup and water in 2 qt.
saucepan. Bring to boil; cool slightly and follow directions above.
COOKED BUTTERCREAMS --
Suisse Meringue Method (Egg Whites and Sugar Cooked together)
Meringue buttercream
--- http://forums.chef2chef.net/showflat.php?Cat=&Board=baking&Number=200585&page=12&view=collapsed&sb=5&o=&fpart=1
Author’s
Note: I use an amazing concoction that
my Baking I/II chef (Executive Pastry Chef Steven Rujak)
parted with in
1
# unsalted butter
1#
Crisco shortening
1
# Confectionary Sugar
1
Tablespoon clear Vanilla
In metal bowl, combine:
7
ounces egg whites
14
ounces sugar
Place metal bowl with whites/sugar over simmering water (Not Touching) Continuously whisk the whites and sugar wire whip until
sugar is melted - approximately 120 degrees.
Immediately place whites mixture in mixer with Whip
attachment and beat until cooled down and is the consistency of marshmallow.
Incorporate the marshmallow mix into the whipped butter/crisco/confec.
sugar.
Author’s Note: Makes about 1 gallon of
icing. I keep mine in a bucket at room temp but if you refrigerate you will
have to set it out to get back to room temp and then
beat again.
Fluffy
White Frosting (AKA “Seven-Minute Frosting”) From James McNair's Cakes (Canada, UK), by James McNair.
View this book on Amazon: James
McNair's Cakes
Link to this recipe and several tasty variations: http://www.ochef.com/r218.htm
Often called Seven-Minute Frosting
because of the usual beating time, this venerable favorite is the classic
finish for many cakes. For a
less-sweet version, reduce the amount of sugar to 3/4 cup, or
substitute 1/3 cup light corn syrup for the water and sugar.
Ingredients:
1-1/2
cups sugar
1/4
cup egg whites (from about 2 eggs), at room temperature
1
Tbsp light corn syrup
1/2
tsp cream of tartar
1/8
tsp salt
2
tsp pure vanilla extract
Instructions:
Pour water into a large skillet to
a depth of 1 inch. Place over high heat and bring to a simmer, then adjust the
heat to maintain a simmer. In a metal bowl, combine 5 Tbsp cold water, the
sugar, egg whites, corn syrup, cream of tartar, and salt. Set the bowl directly
into the simmering water. Immediately begin to beat with a hand mixer at low
speed until the mixture is foamy, then increase the speed to high and continue
beating until firm, shiny peaks form, about 5 minutes. Remove the bowl from the
heat, add the vanilla, and continue beating until the frosting is cool and
billowy, 2 to 3 minutes.
Use
immediately, or cover and refrigerate for up to several hours; some of the
volume will be lost during storage.
COOKED BUTTERCREAMS --
Methods Incorporating Egg Yolks or Whole Eggs (Also Known as “Continental
Buttercream” or “French Buttercream”)
French Meringue Buttercream – Posted by Confection Connection Cake Club
in AZ -- http://www.4drapery.com/cake.html
8
oz. sugar
2
oz. water
4
eggs
4
egg yolks
1/2
tsp. salt
1
lb. butter
1/2
lb. shortening
Vanilla
to flavor
Dissolve
sugar in water and cook to 240. (candy thermometer)
Place eggs,yolks,and salt in mixer w/
whip attachment until light & fluffy.
While whipping, pour hot sugar onto eggs. Pouring it in a steady
stream between the whip and the side of bowl.
Whip (HI)
until cool, then whip(LO) in butter &
shortening. Procedure is similar to a Italian Meringue Buttercream.
Author’s
Notes:
French
Buttercream will be yellow, due to egg yolks.
Italian
is white.
Italian
meringue buttercream: hot sugar syrup beaten into whipped egg whites, butter
beaten in
Swiss
meringue buttercrea: sugar and egg whites combined, then warmed. Whipped, then butter beaten in
French
buttercream: hot sugar syrup beaten into whipped egg yolks (or whole eggs),
butter beaten in.
Of the
three, Italian is the whitest and most stable, Swiss is the easiest,
French is the richest-tasting.
Egg Yolk Buttercream -- http://www.jsonline.com/entree/cooking/mar05/311798.asp
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Place sugar and water
in a small saucepan and stir to combine. Cook over medium heat and bring to a
boil. Do not stir again to avoid formation of sugar crystals. If sugar
crystals stick to sides of the pan, wash them down with a pastry brush dipped
in water. Or, cover pan briefly to encourage steam, which will wash away any
sugar crystals automatically. Meanwhile, with a
balloon whip, beat yolks until thick, light, and creamy. When the sugar syrup
reaches 240 degrees on a candy thermometer, remove pan from heat and pour
syrup in a slow, steady stream over yolks with machine on low. Turn machine
on high and continue to pour in the syrup in a steady stream, avoiding
beaters. Alternatively, turn off mixer to add the syrup. Beat on
high until cool, or about 15 minutes. Touch bottom
of bowl to test temperature. When bowl is cool, stop the machine and test
surface of buttercream. It should be cool to the touch. Do not add butter
while mixture is warm, or butter will melt and ruin the texture. Add the
butter, several tablespoonfuls at a time. Continue to whip until buttercream
becomes well blended, pale yellow, and fluffy. |
COOKED BUTTERCREAMS --
Miscellaneous
French Buttercream Icing by
|
2/3
cup sugar
1/4
cup flour
1/4
teaspoon salt
3/4
milk*
1
cup cold butter
1
teaspoon Clear Vanilla Extract
Place sugar, flour and
salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and
stir constantly until very thick. Remove from heat and pour into a medium
mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into
several pieces) and beat at medium-high speed until smooth. Add vanilla and
beat well.
Chill icing for a few minutes before decorating. Iced cake must be refrigerated until serving time. Yield: 2 cups.