LEMON ERMINE FROSTING RECIPE
For this lemon ermine frosting, take a standard ermine frosting and sub any citrus juice you like for the milk. You'll basically end up with a citrus pudding that you then cool and whip butter Into. Day-um, it is good. This recipe makes about 2 1/2 cups of frosting. Double it so you can eat a bunch right out of the bowl. Also, before you whip the butter into it, you could use it as a filling for donuts or cupcakes. You should probably do this and then tell me all about it. If you're using fresh-squeezed citrus, by all means whip in some of the zest to underscore the goodness.
Provided by onlinepastrychef
Categories Icings, Frostings and Fillings
Time 18m
Number Of Ingredients 7
Steps:
- Put the juice, sugar, flour and salt into a heavy-bottomed sauce pan.
- Heat over medium-high heat, whisking quickly and constantly, until the mixture comes to a boil.
- Let boil for about 1 minute, still madly whisking, and then pour through a fine-mesh strainer into a bowl.
- Press all of it through the strainer with a flexible rubber or silicone spatula, making sure to scrape any that is sneakily sticking to the underside of the strainer.
- Press plastic wrap onto the surface of your pudding (that's what it is, after all), and cool to room-ish temperature in the fridge.
- With the paddle attachment, beat the butter until smooth and fluffy.
- Once the butter is smooth, beat in the cooled pudding, a bit at a time, scraping the bowl as necessary.
- Switch to the whip attachment and whisk the frosting until light and fluffy, about 3 additional minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
RECIPES
Yield 10
Number Of Ingredients 8
Steps:
- Step 1:Beat the butter and sugar together until smooth, then add the vanilla extract.Step 2:Mix in the orange/lemon/lime juice depending on your taste preference.
CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
- Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
- Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
- Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.
CITRUS LACE TUILES WITH BUTTERCREAM
Provided by Food Network
Categories dessert
Time 39m
Yield 2 1/2 to 3 dozen
Number Of Ingredients 14
Steps:
- Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined. With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth. Drizzle in the cooled melted butter slowly and add the zests. Increase the speed to medium and mix until the batter is completely smooth. Refrigerate at least 4 hours (overnight is best).
- Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between. Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round. Bake tuiles until they are golden brown all over, 9 to 11 minutes.
- Using a cannoli mold and working very quickly, roll each tuile around the mold. When the tuiles have cooled, carefully slide off the mold. Tuiles may be made smaller to form around mini tuile molds.
- Using a piping bag fitted with a star tip, fill each tuile shell with buttercream. Garnish with fresh seasonal fruit.
- Place egg whites and sugar in a stainless steel mixing bowl. Set bowl in a pot of simmering water, whisking constantly, until hot to the touch. Place whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on highest setting until whites are cool and stiff. Add softened butter bit by bit until all the butter has been added. Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff.
SUNSHINE CAKE WITH CITRUS BUTTER CREAM
Categories Citrus Dairy Egg Dessert Bake Orange Winter Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream:
- Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
SUNSHINE CAKE WITH CITRUS BUTTERCREAM
Make and share this Sunshine Cake With Citrus Buttercream recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make cake layers: Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes.
- Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes.
- Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended.
- Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes.
- Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F
- Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition.
- Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate.
- Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
Nutrition Facts : Calories 730.9, Fat 37.6, SaturatedFat 23, Cholesterol 197.8, Sodium 267.7, Carbohydrate 93.5, Fiber 0.9, Sugar 58, Protein 7.5
CITRUS BUTTER SAUCE
Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!
Provided by diner524
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
- Add the Orange juice and white wine and reduce by ¾.
- Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
- Add the sugar, salt and pepper.
- Stir to combine then strain the sauce through fine mesh strainer.
- Serve hot and Enjoy!
Nutrition Facts : Calories 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5
More about "citrus buttercream food"
CITRUS CUPCAKES WITH CITRUS BUTTERCREAM FROSTING - AN ALLI …
From anallievent.com
YUZU CITRUS TEA CAKE | CAKE RECIPES | SBS FOOD
From sbs.com.au
THE BEST BUTTERCREAM FROSTING: TIPS AND FLAVOUR …
From foodnetwork.ca
BOOZED-UP CITRUS BUTTERCREAM RECIPE ON FOOD52
From food52.com
ROSEWATER CAKE WITH CITRUS BUTTER CREAM - BLOGTASTIC …
From blogtasticfood.com
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY VINAIGRETTE) | KITCHN
From thekitchn.com
MENU | MOD PIZZA
From modpizza.com
MENU | ORANGE & BLOSSOM
From orangeblossomco.com
CITRUS BUTTER RECIPE | VITAMIX
From vitamix.com
ROSEWATER CAKE WITH CITRUS BUTTERCREAM - YOUTUBE
From youtube.com
CITRUS BUTTERCREAM CAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST BUTTERCREAM FROSTING RECIPE - HOW TO MAKE BUTTERCREAM
From delish.com
CITRUS RECIPES - FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
CITRUS BUTTERCREAM RECIPE - YOUTUBE
From youtube.com
TRIPLE CITRUS TOPPED... - CHEESECAKE HEAVEN DRIVE THROUGH
LEMON-ORANGE BUTTERCREAM FROSTING RECIPE - SOUTHERN LIVING
From southernliving.com
CITRUS DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love