Buttercream Reloaded Recipes

SIMPLE VANILLA BUTTERCREAM FROSTING

Steps:

• Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

BUTTERCREAM: RELOADED

Steps:

• Slice the butter into 1/2-inch-thick pieces and place in a single layer on a plate on the counter. Let hang out on the counter until the butter has warmed up to between 63 to 65°F - 35 to 40 minutes. If the butter gets over 65°F, return temporarily to the refrigerator.
• While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160°F - 5 to 7 minutes.
• Move the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until the mixture thickens and cools to around 75°F - 10 to 12 minutes. Decrease the speed to medium and add the butter, one piece at a time, making sure each piece is fully incorporated before adding the next - 6 minutes. (The mixture may appear to curdle but keep adding in the butter and it will come together.) Stop the mixer and scrape down the sides and bottom of the bowl. Add the salt, boost the speed to high, and beat until the buttercream is smooth and creamy - 2 minutes.
• Use immediately or store, tightly covered, in the refrigerator for up to 3 days. If chilled, bring back to room temperature and re-whip with the stand mixer until fluffy - 1 to 2 minutes - before using.

BUTTERCREAM

Steps:

• In a large mixing bowl, whip the eggs until light and fluffy.
• In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
• Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

BASIC BUTTERCREAM

Steps:

• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.