Cake Boss Italian Buttercream Food

ITALIAN BUTTERCREAM

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 BUTTERCREAM

Steps:

• In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
• When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
• Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

CAKEBOSS CHOCOLATE GANACHE BUTTERCREAM

Steps:

• Combine your liquid of choice (water, milk, or heavy cream) with vanilla and butter flavoring. Set aside.
• In your stand mixer with the paddle attachment, blend shortening and butter until well combined.
• Add powdered sugar gradually, mixing on low.
• Gradually add liquid and flavorings mixture while continuing to mix slowly.
• Beat on medium speed for 5 minutes until frosting is light and fluffy.
• Reduce speed to low and slowly pour in room temperature ganache. Mix until well combined.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
• 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
• 4. Combine flour, baking powder and salt.
• 5. On low speed mix in flour alternatively with milk. Do not over beat.
• 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
• 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
• 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
• 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
• 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
• 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
• 12. Add vanilla. Beat again.
• 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
• 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
• 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
• 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
• 17. Gently frost the rest of your cake with the remainder of the frosting.
• 18. NOTE: Double the frosting recipe if you making a layer cake.

ITALIAN RUM CAKE

Steps:

• Italian Sponge Cake (Pan di Spagna):.
• Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
• Add flour, a little at a time, gently folding it in until well blended.
• Gently fold in vanilla and lemon rind (if using it).
• Beat egg whites until stiff but not dry and fold into cake mixture.
• Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
• Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
• Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
• Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
• Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
• In a separate sauce pan, scald milk.
• Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
• Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Remove pan from heat, add butter and mix well.
• Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
• If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
• Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
• In a separate sauce pan, scald milk.
• Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
• Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Add chocolate and while stirring, cook 1 minute longer.
• Remove pan from heat, add butter and mix well.
• Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
• If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
• Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
• Bring to a boil, and stir until the sugar is dissolved.
• Remove from the heat and cool before using.
• *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
• Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
• Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
• Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
• Set aside to cool before using.
• In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
• Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
• Whip the cream until barely stiff.
• Add melted and cooled gelatin all at once to cream during whipping.
• Stop whipping when cream forms soft peaks.
• Finish beating with whisk to adjust consistency to stiff peaks.
• Use/serve immediately or cover and refrigerate until needed.
• If peaks have softened during refrigeration, rewhip by hand using a whisk.
• Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
• Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
• Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
• Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
• Spread a layer of vanilla pasticciera cream on the first sponge layer.
• Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
• Spread a layer of stabilized whipped cream on the second sponge layer.
• Top the whipped cream layer with another layer of rum sprinkled sponge cake.
• Spread a layer of chocolate pasticciera cream on the third sponge layer.
• Top the chocolate layer with the last layer of sponge cake.
• Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
• Cover and refrigerate 1 hour before serving.
• Refrigerate any leftovers.

ITALIAN BUTTERCREAM

Steps:

• Heat sugar and water to 240 degrees.
• whip egg whites till almost a stiff peak then shut off.
• when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.
• slowly add butter.
• flavor to your liking (any kind of extract will work and so will liquors).

BUDDY VALASTRO SHARES HIS GO-TO BUTTERCREAM FROSTING RECIPE

Steps:

• In the bowl of a standing mixer fitted with the paddle attachment, combine sugar, shortening, butter and vanilla and mix at low-medium speed until smooth, about 3 minutes
• With the machine on, slowly add the water in a thin stream and continue to mix until absorbed, about 3 minutes
• Refrigerate the buttercream in an airtight container for up to 2 weeks