Dominos French Buttercream Frosting Food

FRENCH BUTTERCREAM FROSTING

Steps:

• Combine the sugar and water in a saucepan.
• Bring to a boil while stirring to dissolve the sugar.
• Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
• As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
• Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time.
• Add it just as fast as it can be absorbed by the mixture.
• Beat in the vanilla.
• If the icing is too soft, refrigerate it until it is firm enough to spread.
• Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
• Blend with about one quarter of the buttercream, then blend this mixture into the rest.
• For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

FRENCH BUTTERCREAM

Steps:

• Cook the sugar: Without stirring, bring the sugar mixture to a gentle boil and use a candy thermometer to monitor the temperature. The sugar needs to reach 240°F (115°C). This should take no longer than 6 minutes.
• Whip the egg yolks: While the sugar comes to temperature, get to work on the egg yolks. Add egg yolks and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the yolks over medium speed until they are a very pale yellow color and fluffy, about 5 minutes.
• Store the buttercream: Use the buttercream as desired immediately or store for 3 to 4 days in a covered container in the refrigerator.

DOMINO'S FRENCH BUTTERCREAM FROSTING

Steps:

• Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
• Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush.
• Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
• Cool; fold in vanilla and butter.
• For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.

DOMINO'S CARAMEL FROSTING

Steps:

• Melt butter; add brown sugar and milk and heat to boiling, stirring constantly.
• Boil gently for 5 minutes; cool 10 minutes.
• Mix in confectioner's sugar, beating until smooth; add vanilla and beat until spreading consistency.
• This should frost a 13X9 cake OR a 2 layer cake; serving size is based on 1/10th of a cake.