Molasses Butter Cream Recipes

BUTTERMILK-MOLASSES ICE CREAM

Steps:

• Whisk eggs and molasses together in a medium bowl until combined. Set aside.
• Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
• Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
• Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.
• Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MOLASSES CAKE

Steps:

• Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
• Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

BROWN SUGAR BUTTERCREAM

Steps:

• In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
• Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
• Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

MOLASSES BUTTER CREAM

Steps:

• Mix all ingredients in a heavy saucepan.
• Cook slowly over low heat until mixture turns into a smooth syrup, it will take 6 - 10 minutes.
• Cool before serving, I like it best at room temperature.

MOLASSES CREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.

MOLASSES CREAMS

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add eggs, and molasses and mix thoroughly.
• Combine dry ingredients and gradually add to creamed mixture.
• Shape into 1-inch balls.
• Place on ungreased baking sheets (do not flatten) Bake at 350°F for 10-12 minutes or until done (centers will be slightly soft) In a small mixing bowl beat butter, confectioners' sugar and vanilla and enough milk until creamy.
• Frost cookies while warm.