Crusting Buttercream Viva Paper Towel Method Recipe 55

CRUSTING BUTTERCREAM- VIVA PAPER TOWEL METHOD RECIPE - (5/5)

Crusting Buttercream- Viva Paper Towel Method Recipe - (5/5) image

Provided by JackieO79

Number Of Ingredients 6

Ingredients

1/2 cup high ratio shortening
1/2 cup butter - softened (i use unsalted)
1 Tbl. Merengue poweder
1 tsp. clear vanilla (or extract of your choice)
4 cups Powder sugar - sifted (1lb bag)
2 Tbl milk

Steps:

Cream butter and shortening together. Add vanilla, milk, merengue powder and extract and mix together. Gradually add powder sugar 1 cup at a time - slow speed on stand mixer. Keep bowl covered with damp cloth until ready to use. store up to 2 weeks in air tight container in fridge. For thin consistency: add 2 Tbl light corn syrup, water or milk. For pure white: omit butter and subsitute with an additional 1/2 cup shortening and add 1/2 tsp clear butter flavoring. Add up to 4 Tbl corn syrup, water or milk to thin for icing cakes.

BASIC BUTTERCREAM

Basic Buttercream image

Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

ITALIAN BUTTERCREAM

Italian Buttercream image

Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.

Provided by YummyBaker

Categories World Cuisine Recipes European Italian

Time 35m

Yield 32

Number Of Ingredients 7

Ingredients

1 ¼ cups white sugar
⅔ cup corn syrup
⅔ cup water
5 egg whites
1 ⅓ cups unsalted butter, chilled and cubed
2 ⅔ cups shortening
2 teaspoons vanilla extract

Steps:

In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g

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