COCOA WHIPPED CREAM
Provided by Alton Brown
Categories dessert
Time 12m
Yield enough icing for a 2 layer, 9-inch cake
Number Of Ingredients 11
Steps:
- Place your mixing bowl and whisk into the refrigerator to chill.
- In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
- With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
- Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
- Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy
A FAR, FAR BETTER CAKE
Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves. After all these years I can finally say: we're golden...cake that is. All we needed was more moisture and less starch, proof positive that small, balanced changes can radically improve or...disprove a cake.This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 3h30m
Number Of Ingredients 9
Steps:
- Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
- SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
- Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
- With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
- When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
- Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
- Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
- Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
- Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
- The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
SIMPLE VANILLA BUTTERCREAM FROSTING
Provided by Alton Brown
Categories dessert
Time 15m
Yield about 2 cups frosting
Number Of Ingredients 5
Steps:
- Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.
WHIPPED CREAM FROSTING
Make and share this Whipped Cream Frosting recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 7m
Yield 1 frosting for one layer cake
Number Of Ingredients 12
Steps:
- Using both a chilled bowl and chilled beaters, beat the cream until frothy.
- Add the icing sugar and vanilla gradually while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
BUTTERCREAM: RELOADED
No classic cake is complete without a hefty layer of frosting, and no frosting is as beloved, versatile, or misunderstood as buttercream. This is probably due to the fact that there are a dozen different ways to make buttercream, but all recipes call for more or less the same software: eggs, butter, and sugar. Now, simple doesn't necessarily mean easy. I've certainly made some bad buttercream over the years. My original frosting is one of my lowest-rated recipes of all time...in fact, one internet reviewer said they gave my buttercream one star because no stars wasn't an option.Well, I'm happy to report long overdue repairs and renovations have been made. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 50m
Number Of Ingredients 5
Steps:
- Slice the butter into 1/2-inch-thick pieces and place in a single layer on a plate on the counter. Let hang out on the counter until the butter has warmed up to between 63 to 65°F - 35 to 40 minutes. If the butter gets over 65°F, return temporarily to the refrigerator.
- While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160°F - 5 to 7 minutes.
- Move the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until the mixture thickens and cools to around 75°F - 10 to 12 minutes. Decrease the speed to medium and add the butter, one piece at a time, making sure each piece is fully incorporated before adding the next - 6 minutes. (The mixture may appear to curdle but keep adding in the butter and it will come together.) Stop the mixer and scrape down the sides and bottom of the bowl. Add the salt, boost the speed to high, and beat until the buttercream is smooth and creamy - 2 minutes.
- Use immediately or store, tightly covered, in the refrigerator for up to 3 days. If chilled, bring back to room temperature and re-whip with the stand mixer until fluffy - 1 to 2 minutes - before using.
ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING
Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.
Provided by The Savory Truffle
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
- Whisk together flour, baking powder and salt.
- Combine coconut milk and cream in a separate bowl.
- Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
- Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
- In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
- Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
- Place on center rack and bake about 40 minutes or until light golden brown.
- Cool in pans for ten minutes and then cool completely on a wire rack.
- Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
- Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
- Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
- Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
- Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
- Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
PERFECT WHIPPED CREAM
This is the recipe for whipped cream that we use for Grandma Iva's Pea Salad, which I posted. (recipe #78765).
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 2 cups whipped cream
Number Of Ingredients 3
Steps:
- In a small bowl, beat the cream until it is slightly thickened.
- Blend in sugar and vanilla.
- Beat until thickened.
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