Category: frosting

classic butter creams for cakes and tortes

Classic Butter Creams for Cakes and Tortes

Classic Egg Yolk Butter Cream
2/3 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
5 egg yolks
1 cup soft butter

Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F, or a few drops form a soft ball in cold water.

While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly.

As the mixture cools, it will become thick and light. Continue to beat for a few minutes and then set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar.

Beat in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 cups butter cream.

Meringue Butter Cream (Light and yummy!)
1 cup granulated sugar
1/2 cup water
1 tablespoon corn syrup
3 egg whites
1 cup sweet soft butter

Combine 2/3 cup of sugar with water and corn syrup in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees F, or a few drops of syrup form a soft ball in cold water.

While syrup is cooking, beat egg whites until they form soft peaks. Gradually beat in remaining sugar, a little at a time, until whites are firm. Pour boiling syrup in a fine stream over whites, beating constantly. If beating by hand, use a wire whisk while adding syrup. Continue beating until completely smooth and stiff. COOL.

Cream butter until soft and fluffy. Beat meringue mixture into butter. Flavor as desired. Makes 2 cups butter cream.

Chocolate Butter Cream
2 cups butter cream
2 to 3 ounces unsweetened chocolate, melted, or
    4 tablespoons dark, unsweetened cocoa.
3 tablespoons cognac

Beat melted chocolate or cocoa into butter cream, adding cognac at the same time.

Walnut Rum Butter Cream
2 cups butter cream
1 1/4 cups finely ground walnuts
3 tablespoons rum

Moisten finely ground walnuts with rum. Beat in the butter cream.

Mocha Butter Cream
2 cups butter cream
5 ounces semisweet chocolate, melted
4 tablespoon extra-strong coffee
3 tablespoons cognac

Coffee Butter Cream
2 cups butter cream
1 tablespoon instant coffee dissolved in a little water
    (or 3 tablespoons extra-strong coffee)
3 tablespoons cognac

Beat coffee into butter cream, adding cognac at the same time. If you don’t have cognacm use brandy.

maple butter icing

Maple Butter Icing

1/3 cup soft butter
3 cups sifted confectioners’ sugar
1/2 cup maple syrup

Blend butter and sugar. Add syrup and beat until well blended and fluffy. Frosts two 8-inch layers.

sweetened whipped cream

Sweetened Whipped Cream (for cakes)

All purpose garnish for fancy cakes or homespun desserts. Try the coconut and chocolate variations for a change of pace on angel food or yellow cake.

2 cups heavy cream, (whipping cream)
1/2 cup confectioners’ sugar (icing sugar)
1 teaspoon vanilla extract

In small bowl with mixer at medium speed, beat cream until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla extract. Refrigerate until serving time. Yields 4 cups.

COCONUT WHIPPED CREAM: Prepare as above but substitute 1/2 teaspoon almond extract for vanilla; fold in 1 cup flaked coconut.

CHOCOLATE WHIPPED CREAM: Prepare as above but mix confectioners’ sugar with 1/2 cup cocoa before adding to cream.

TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.

chocolate buttercream and vanilla buttercream

Chocolate Buttercream and Vanilla Buttercream

Yummy Chocolate or Vanilla Buttercream for filling or icing cake.

Chocolate Buttercream
3/4 cup butter
3/4 cup firmly packed dark brown sugar
1 egg yolk
1 tablespoon rum
Pinch salt
1 tablespoon unsweetened cocoa
1/2 cup semisweet chocolate pieces

Beat butter in large bowl of electric mixer until fluffy. Add brown sugar, beating well until very fluffy and light. Add egg yolk, rum, salt, and cocoa, mixing well.

Melt chocolate pieces over simmering water. Cool slightly and add to butter brown sugar mixture, beating thoroughly. Refrigerate until ready to spread.

Makes 2 cups.

Buttercream will keep several days in a covered container in refrigerator. Beat just until smooth before using.

Vanilla Buttercream
4 egg yolks
1/3 cup granulated sugar
1/2 cup HOT half-and-half
2 teaspoons vanilla extract
1 cup chilled unsalted butter

Put egg yolks and sugar into a bowl and beat until thick. Add HOT half and half gradually, beating CONSTANTLY. Pour into a saucepan. Cook and stir about 5 minutes, or until thickened.

Remove from heat and stir in vanilla extract. Pour into a bowl and beat 1 minute to cool slightly. Add butter, a small amount at a time, beating until butter is melted after each addition. Cool.

About 2 cups buttercream.