FRENCH MERINGUE BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
Steps:
- Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
- Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
- Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
AUNT GRETA'S WALNUT MERINGUES
Steps:
- Heat oven to 300 degrees F.
- Whip the egg white with a whip attachment until stiff.
- Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
- Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
LIMONCELLO BUTTERCREAM
The filling for Recipe #477154, which is perfect for any cakes, cookies or truffles needing a citrus zing.
Provided by YummySmellsca
Categories Dessert
Time 10m
Yield 1 single-layer 9" cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream together coconut oil, icing sugar, Limoncello, extract, and lemon zest until creamy.
- Chill at least 1 hour before using.
Nutrition Facts : Calories 60.8, Fat 4.6, SaturatedFat 3.9, Sodium 0.2, Carbohydrate 5.5, Fiber 0.1, Sugar 5, Protein 0.1
SARAH'S ITALIAN MERINGUE BUTTERCREAM
This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.
Provided by Sarah Dipity
Categories Desserts Frostings and Icings Buttercream
Time 37m
Yield 12
Number Of Ingredients 5
Steps:
- Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
- Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
- Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g
ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MERINGUES, CHOCOLATE WALNUT
Steps:
- Directions
- 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
- 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
- 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.
CALIFORNIA WALNUT MERINGUES WITH LIMONCELLO BUTTERCREAM
Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.
Provided by YummySmellsca
Categories Dessert
Time 1h12m
Yield 8 meringue sandwiches with 1/2 tbsp filling each, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment (do not grease or use silicone).
- Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. Set aside.
- In a very clean bowl with electric beaters, beat the egg white, meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes).
- Beat in the vanilla and colouring until well blended.
- Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
- Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment.
- Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes.
- Place in the oven and immediately reduce the oven temperature to 350°F
- Bake 10-12 minutes and cool completely on the sheets.
- For filling:.
- Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy.
- Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.
Nutrition Facts : Calories 154.9, Fat 9.4, SaturatedFat 6.1, Sodium 26.7, Carbohydrate 17.4, Fiber 0.3, Sugar 16.6, Protein 1.1
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