Basi C Buttercream

Basic Buttercream
Chef RV's Easy Buttercream (from Mocha Cupcakes Recipe)
Ingredients:
1 cup butter room temp
1 cup All-purpose Cream/thickened cream/heavy
cream/whipping cream
1 cup powdered sugar
Procedure:
* Using a stand or hand mixer, beat all.ingredients until soft
and fluffy. Or until desired consistency.
Cream Cheese Frosting
Chef RV's Cream Cheese Frosting (from Red Velvet

Cupcake Recipe)
Ingredients:
1 cup (225 gms) cream cheese, room temp
1/4 cup salted butter room temp
1/4 cup powdered sugar
Procedure:
* Using a stand or hand mixer, beat all.ingredients until
soft and fluffy. Or until desired consistency.
Swiss Meringue Buttercream
Ingredients:
5 Egg Whites
1 1/2 Cups Sugar
2 Sticks Butter
1 tsp Vanilla Essence
Procedure:
1. Add the egg whites and sugar to a heat proof bowl over a pot of
simmering water. Heat while stirring with a whisk for about 5 minutes or
until the sugar has dissolved. Feel the mixture between your fingers and
it should be smooth.
2. Pour the egg whites and sugar mixture into the bowl or your stand mixer
or a large bowl if you are using a hand mixer. Beat on low speed with the
whisk attachment until the mixture becomes opaque. Turn the speed up to
medium high and beat for about 10 minutes or until the meringue has
reached the stiff peak stand and is at room temperature.
3. With the mixer on low add the butter a tablespoon at a time, waiting
until it is fully incorporated before adding the next. Add in the vanilla
essence and scrape down the bowl to make sure everything is evenly
combined.
ctto: recipes by carina
Italian Meringue Buttercream
Ingredients:
1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract
Procedure:
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to
a boil. Continue boiling until syrup reaches 238 degrees on a candy
thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with
the whisk attachment, and beat on low speed until foamy. Add cream of
tartar, and beat on medium-high speed until stiff but not dry; do not
overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high
speed until no longer steaming, about 3 minutes. Add butter bit by bit,
beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles,
keep beating until smooth.
ctto: martha stewart recipes

French Meringue Buttercream
Ingredients:
1/2 cup granulated sugar 100g
3 tbsp water 45mL
5 large egg yolks
1 cup unsalted butter 227g, room temperature and cubed
1 tsp vanilla extract 5mL
pinch of salt optional
Procedure:
1. Combine sugar and water in medium saucepan. Heat over low heat while
stirring until sugar dissolves. Increase heat to medium- high and bring to
a boil
2. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat
until thick and foamy.
3. Cook the sugar and water syrup until it reaches 240 degrees F.
Immediately remove from heat. With mixer running, SLOWLY drizzle hot
syrup into bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the
yolk mixture has cooled to room temperature.
5. Add in butter one cube at a time allowing each piece to incorporate
before adding the next. Add vanilla and salt. Continue mixing unt-
il buttercream is smooth and creamy. (About 5-6 minutes.)
ctto: preppy kitchen recipes
Ganache
Ingredients:
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about
using white chocolate)*
1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
Procedure:
1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan
over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil–
that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the
chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and
chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the
cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in
blog post above.
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool
and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache
will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even
and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with
a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer
fitted with a whisk attachment until light in color and texture, about 4 minutes on
medium-high speed.
5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools
completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the
refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in
either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water.
Don't let the bottom of the bowl touch the simmering water.
ctto: sally's baking addiction
Stabilized Whipped Cream Frosting
Ingredients:
4 teaspoons water
1 teaspoon unflavored gelatin
1 cup (240 ml) cold heavy whipping cream
1/4 cup (30 grams) powdered sugar
1/2 teaspoon pure vanilla extract
Procedure:
1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on
top. Allow to sit for a few minutes.
2. Transfer the gelatin mixture to the microwave and microwave until the gelatin
is fully dissolved, this will just take a few seconds. Stir the mixture, then set
aside to cool.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large
mixing bowl using an electric mixer, combine the heavy whipping cream,
powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken
and soft peaks form, then turn the mixer to low speed. Slowly pour in the
gelatin mixture until well combined. Increase the mixer to medium speed and
continue mixing until stiff peaks form.
4. Pipe the whipped cream on your favorite dessert (or use it to frost it) and
refrigerate your dessert until ready to serve.
ctto: livewellbakeoften
American Meringue Buttercream
Ingredients:
4 sticks (1 lb, 454 g) unsalted butter, room temperature
8 cups (2 lb, 907 g) confectioners sugar, sifted
large pinch of salt
1-3 tablespoons whole milk as needed
extracts and flavorings as desired
Procedure:
1. Combine the butter, sugar, and flavorings in the bowl of a stand mixer
fitted with a paddle attachment.
2. Start mixing on low speed until the sugar is incorporated with the butter.
Increase the mixing speed to high and beat until smooth and fluffy, about
2 minutes.
3. Adjust the consistency with milk as needed.
4. Store unused buttercream in the refrigerator in an airtight container and
bring it back to room temperature before using to pipe or frost.
ctto: iambaker

Basi C Buttercream

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Basi C Buttercream

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What are the main ingredients used in buttercream frostings?

What are the main steps to make buttercream frosting?

Basic Buttercream

Chef RV's Easy Buttercream (from Mocha Cupcakes Recipe)

Chef RV's Cream Cheese Frosting (from Red Velvet

ctto: martha stewart recipes

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