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 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
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM
Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.
Provided by candcmom
Categories Dessert
Time 25m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
- 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.
- Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
- Add in desired flavorings.
- Flavorings.
- 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.
Nutrition Facts : Calories 861.7, Fat 73.7, SaturatedFat 46.6, Cholesterol 195.2, Sodium 65.6, Carbohydrate 50.3, Sugar 50.2, Protein 4.4
ITALIAN MERINGUE BUTTERCREAM FROSTING
There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 4 cups, 15 serving(s)
Number Of Ingredients 8
Steps:
- In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
- Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
- Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
- Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
- Add vanilla whip until just combined.
- Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9
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