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    Basi C Buttercream

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    Glenon Pesigan
    The document provides recipes for several types of buttercream frostings and fillings, including basic buttercream, cream cheese frosting, Swiss meringue buttercream, Italian meringue buttercream, French meringue buttercream, ganache, stabilized whipped cream frosting, and American meringue buttercream. Each recipe lists ingredients and provides instructions for making the frosting or filling.

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    Basi C Buttercream

    Uploaded by

    Glenon Pesigan
    109 views8 pages
    The document provides recipes for several types of buttercream frostings and fillings, including basic buttercream, cream cheese frosting, Swiss meringue buttercream, Italian meringue buttercream, French meringue buttercream, ganache, stabilized whipped cream frosting, and American meringue buttercream. Each recipe lists ingredients and provides instructions for making the frosting or filling.

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    frosting2

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    The document provides recipes for several types of buttercream frostings and fillings, including basic buttercream, cream cheese frosting, Swiss meringue buttercream, Italian meringue buttercream, French meringue buttercream, ganache, stabilized whipped cream frosting, and American meringue buttercream. Each recipe lists ingredients and provides instructions for making the frosting or filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    109 views8 pages

    Basi C Buttercream

    Uploaded by

    Glenon Pesigan
    The document provides recipes for several types of buttercream frostings and fillings, including basic buttercream, cream cheese frosting, Swiss meringue buttercream, Italian meringue buttercream, French meringue buttercream, ganache, stabilized whipped cream frosting, and American meringue buttercream. Each recipe lists ingredients and provides instructions for making the frosting or filling.

    Copyright:

    © All Rights Reserved
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    of 8

    Basic Buttercream

    Chef RV's Easy Buttercream (from Mocha Cupcakes Recipe)

    Ingredients:
    1 cup butter room temp
    1 cup All-purpose Cream/thickened cream/heavy
    cream/whipping cream
    1 cup powdered sugar

    Procedure:
    * Using a stand or hand mixer, beat all.ingredients until soft
    and fluffy. Or until desired consistency.
    Cream Cheese Frosting

    Chef RV's Cream Cheese Frosting (from Red Velvet


    Cupcake Recipe)

    Ingredients:
    1 cup (225 gms) cream cheese, room temp
    1/4 cup salted butter room temp
    1/4 cup powdered sugar

    Procedure:
    * Using a stand or hand mixer, beat all.ingredients until
    soft and fluffy. Or until desired consistency.
    Swiss Meringue Buttercream
    Ingredients:
    5 Egg Whites
    1 1/2 Cups Sugar
    2 Sticks Butter
    1 tsp Vanilla Essence

    Procedure:
    1. Add the egg whites and sugar to a heat proof bowl over a pot of
    simmering water. Heat while stirring with a whisk for about 5 minutes or
    until the sugar has dissolved. Feel the mixture between your fingers and
    it should be smooth.
    2. Pour the egg whites and sugar mixture into the bowl or your stand mixer
    or a large bowl if you are using a hand mixer. Beat on low speed with the
    whisk attachment until the mixture becomes opaque. Turn the speed up to
    medium high and beat for about 10 minutes or until the meringue has
    reached the stiff peak stand and is at room temperature.
    3. With the mixer on low add the butter a tablespoon at a time, waiting
    until it is fully incorporated before adding the next. Add in the vanilla
    essence and scrape down the bowl to make sure everything is evenly
    combined.
    ctto: recipes by carina
    Italian Meringue Buttercream
    Ingredients:
    1 1/4 cups sugar
    5 large egg whites
    Pinch of cream of tartar
    1 pound (4 sticks) unsalted butter, chilled
    1 teaspoon pure vanilla extract

    Procedure:
    1. 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).
    2. 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.
    3. 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.

    ctto: martha stewart recipes


    French Meringue Buttercream
    Ingredients:
    1/2 cup granulated sugar 100g
    3 tbsp water 45mL
    5 large egg yolks
    1 cup unsalted butter 227g, room temperature and cubed
    1 tsp vanilla extract 5mL
    pinch of salt optional
    Procedure:
    1. Combine sugar and water in medium saucepan. Heat over low heat while
    stirring until sugar dissolves. Increase heat to medium- high and bring to
    a boil
    2. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat
    until thick and foamy.
    3. Cook the sugar and water syrup until it reaches 240 degrees F.
    Immediately remove from heat. With mixer running, SLOWLY drizzle hot
    syrup into bowl with yolks.
    4. Continue mixing until the bottom of the bowl is cool to the touch and the
    yolk mixture has cooled to room temperature.
    5. Add in butter one cube at a time allowing each piece to incorporate
    before adding the next. Add vanilla and salt. Continue mixing unt-
    il buttercream is smooth and creamy. (About 5-6 minutes.)
    ctto: preppy kitchen recipes
    Ganache
    Ingredients:
    two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about
    using white chocolate)*
    1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
    Procedure:
    1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan
    over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil–
    that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the
    chocolate.
    2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and
    chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the
    cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in
    blog post above.
    3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool
    and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache
    will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even
    and smooth.
    4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with
    a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer
    fitted with a whisk attachment until light in color and texture, about 4 minutes on
    medium-high speed.
    5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools
    completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the
    refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in
    either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water.
    Don't let the bottom of the bowl touch the simmering water.
    ctto: sally's baking addiction
    Stabilized Whipped Cream Frosting

    Ingredients:
    4 teaspoons water
    1 teaspoon unflavored gelatin
    1 cup (240 ml) cold heavy whipping cream
    1/4 cup (30 grams) powdered sugar
    1/2 teaspoon pure vanilla extract
    Procedure:
    1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on
    top. Allow to sit for a few minutes.
    2. Transfer the gelatin mixture to the microwave and microwave until the gelatin
    is fully dissolved, this will just take a few seconds. Stir the mixture, then set
    aside to cool.
    3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large
    mixing bowl using an electric mixer, combine the heavy whipping cream,
    powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken
    and soft peaks form, then turn the mixer to low speed. Slowly pour in the
    gelatin mixture until well combined. Increase the mixer to medium speed and
    continue mixing until stiff peaks form.
    4. Pipe the whipped cream on your favorite dessert (or use it to frost it) and
    refrigerate your dessert until ready to serve.

    ctto: livewellbakeoften
    American Meringue Buttercream
    Ingredients:
    4 sticks (1 lb, 454 g) unsalted butter, room temperature
    8 cups (2 lb, 907 g) confectioners sugar, sifted
    large pinch of salt
    1-3 tablespoons whole milk as needed
    extracts and flavorings as desired

    Procedure:
    1. Combine the butter, sugar, and flavorings in the bowl of a stand mixer
    fitted with a paddle attachment.
    2. Start mixing on low speed until the sugar is incorporated with the butter.
    Increase the mixing speed to high and beat until smooth and fluffy, about
    2 minutes.
    3. Adjust the consistency with milk as needed.
    4. Store unused buttercream in the refrigerator in an airtight container and
    bring it back to room temperature before using to pipe or frost.

    ctto: iambaker

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