Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut
To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
From Cooking Light website.
Showing posts with label buttercream. Show all posts
Showing posts with label buttercream. Show all posts
Saturday, November 22, 2008
Friday, December 28, 2007
Champagne Cupcakes & Buttercream Icing
Great for New Year's Eve & parties!
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
Friday, November 16, 2007
Chocolate Buttercream Frosting
Absolutely the best frosting I've ever had. I pair this with a simple yellow cake or cupcakes and no one can resist it. It's simple and perfect.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
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