Here are two recipes from really good baking blogs. I used the first one for Zara's first birthday cake and it was delicious. I think the second one would be good too.
http://bestcupcakerecipes.blogspot.com/search/label/frosting%20recipes
http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html
Showing posts with label frosting. Show all posts
Showing posts with label frosting. Show all posts
15.1.12
Fluffy Vanilla Buttercream Frosting
I got this recipe from a friend who used to be a chef at Martha Stewart and who now develops recipes at Good Housekeeping. It's easy, versatile and very forgiving. It keeps in the fridge for a long time and can be frozen as well. If you need it to be stiffer, just add more sugar.
Makes about 5 cups.
You can substitute other flavourings for the vanilla, like almond. For coloured frosting, stir in food colouring drop by drop until desired colour is achieved. You can also use coloured paste, one dot at a time. If you don't colour it, the frosting is a light creamy colour.
ingredients
2 C unsalted butter, softened (do not let it get too soft or melt)
6 C confectioners' sugar
1/2 t vanilla extract
dash of salt
method
Put butter in a bowl of an electric mixer or mixing bowl. Beat with paddle attachment or hand blender on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium high; beat until smooth, about 1 minute more.
Makes about 5 cups.
You can substitute other flavourings for the vanilla, like almond. For coloured frosting, stir in food colouring drop by drop until desired colour is achieved. You can also use coloured paste, one dot at a time. If you don't colour it, the frosting is a light creamy colour.
ingredients
2 C unsalted butter, softened (do not let it get too soft or melt)
6 C confectioners' sugar
1/2 t vanilla extract
dash of salt
method
Put butter in a bowl of an electric mixer or mixing bowl. Beat with paddle attachment or hand blender on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium high; beat until smooth, about 1 minute more.
Ganache Glaze
The longer the ganache sits undisturbed, the thicker it gets. Let it sit just long enough to remain easy to pour but not runny.
ingredients
1 lb bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring the cream just to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir in the chocolate and cream until combined. Allow to sit at room temperature until it is the consistency of corn syrup, about 15 minutes. Use immediately.
ingredients
1 lb bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring the cream just to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir in the chocolate and cream until combined. Allow to sit at room temperature until it is the consistency of corn syrup, about 15 minutes. Use immediately.
Whipped Ganache
Makes 1 quart.
Ganache will not whip properly unless it is cold.
ingredients
1 pound bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir the chocolate and cream until combined.
Transfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 30 minutes (watching carefully and stirring so that it remains a uniform temperature). Remove the bowl from the refrigerator; whip the ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or the mixture will become grainy. The ganache will keep thickening after you stop whisking. Use immediately.
Ganache will not whip properly unless it is cold.
ingredients
1 pound bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir the chocolate and cream until combined.
Transfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 30 minutes (watching carefully and stirring so that it remains a uniform temperature). Remove the bowl from the refrigerator; whip the ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or the mixture will become grainy. The ganache will keep thickening after you stop whisking. Use immediately.
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