Vanilla Cream Meringue Cake Recipes

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VANILLA CREAM MERINGUE CAKE



VANILLA CREAM MERINGUE CAKE image

Categories     Cake     Egg     Dessert     Bake     Easter

Yield 8

Number Of Ingredients 17

cake:
500ml sugar
4 eggs
625ml flour
250ml milk
175ml oil
11ml baking powder
5ml vanilla essence
1 vanilla pod
Meringue:
250ml caster sugar
1tsp white vinegar
1tsp vanilla essence
2tbsp boiling water
1 egg white
1tsp baking powder
250ml cream

Steps:

  • Preheat oven to 125c. Line a baking tray with baking paper. Mark off 2 circles the same size as the cake tins. Make meringue. Mix together sugar, vinegar, vanilla nd water until stiff. whisk egg whites, add in baking powder and fold in to sugar mix. Spread over circles on paper and cook for 1hr. Cool. 2. Reheat oven to 180c. Line 2 23cm baking tins grease the paper and the sides of pan. 3. with and electric mixer, beat sugar and eggs until thickened. Add flour, milk, oil, vanilla pod, scraped and seeds removed, baking powder and vanilla essence. Mix until smooth. 4. Pour into tins and bake for 30 to 40 mins or until skewer comes out clean. 5. Cool. 6. to assemble, whip cream,cut cake in middle in 2 layers. cover one layer with cream, then a meringue, then cream, and repeat until all layers are together and top with cream and some fresh fruit if desired.

FROZEN MERINGUE CAKE



Frozen Meringue Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 13

4 large egg whites, at room temperature
3/4 cup superfine baker's sugar
1/8 teaspoon cream of tartar
Pinch fine sea salt
1/4 teaspoon pure vanilla extract
2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries (6 ounces)
1 1/2 cups fresh raspberries (6 ounces)
1 cup balsamic vinegar
3 tablespoons maple syrup
1/2 cup fresh raspberries, for garnish, optional

Steps:

  • For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
  • Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
  • For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
  • Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
  • For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
  • To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve.

VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM



Vanilla Cake with Vanilla Swiss Buttercream image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 8-10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pans
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup canola oil
3 cups sugar
4 large eggs
2 tablespoons vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
5 large egg whites
1 cup plus 2 tablespoons sugar
1 pound (4 sticks) unsalted butter, cubed, at room temperature
1 tablespoon vanilla bean paste
1/2 teaspoon kosher salt
1/4 cup fresh blackberries
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh strawberries

Steps:

  • For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
  • Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
  • Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  • Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
  • For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
  • For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.

MERINGUE BUTTERCREAM



Meringue Buttercream image

This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.

Provided by Martha Stewart

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

Yield Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Number Of Ingredients 6

1 1/4 cups sugar
1/3 cup water
5 large egg whites
Pinch cream of tartar
1 pound (4 sticks) unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

Steps:

  • In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
  • With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING



Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA SPONGE CAKE WITH STRAWBERRY-MERINGUE BUTTERCREAM



Vanilla Sponge Cake with Strawberry-Meringue Buttercream image

Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a sugar-dusted pile on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h40m

Number Of Ingredients 17

Vegetable-oil cooking spray, for pan
2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled slightly
7 large eggs, separated, room temperature
2/3 cup whole milk, room temperature
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
3 pounds strawberries, hulled
1 3/4 cups granulated sugar
7 large egg whites
1/4 teaspoon kosher salt
4 sticks unsalted butter, room temperature, cut into pieces
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting (optional)

Steps:

  • Cake: Preheat oven to 325 degrees. Coat an 8-inch springform pan with cooking spray. Line sides with a 5-inch-high strip of parchment; coat parchment with cooking spray.
  • Whisk together flour, 3/4 cup granulated sugar, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together butter, egg yolks, and milk to combine. Whisk flour mixture into butter mixture until smooth.
  • Beat egg whites on medium-low speed until frothy, about 2 minutes. Add cream of tartar and vanilla and beat on medium-high until soft peaks form, 2 minutes more. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan; gently smooth top with spatula.
  • Bake until risen and golden brown, about 45 minutes. Reduce oven to 300 degrees and continue to bake until top springs back when lightly touched, about 35 minutes more. Transfer pan to a wire rack; let cool 10 minutes. Unlock pan and carefully lift to remove. Remove parchment and turn cake out onto rack, running a sharp knife between cake and pan bottom to release. Remove bottom and turn cake top-side up; let cool completely.
  • Frosting: In a food processor, puree 1 pound strawberries with 1/2 cup granulated sugar until smooth. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (you should have 1 cup). Refrigerate, covered, until room temperature, about 1 hour (or transfer to a bowl set in an ice-water bath and stir occasionally until cool to the touch, about 10 minutes).
  • Combine egg whites, remaining 1 1/4 cups granulated sugar, and salt in a heatproof standmixer bowl set over (not in) a pot of simmering water, whisking constantly until sugar is dissolved and mixture is warm. (It should feel completely smooth when rubbed between your fingertips.) Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
  • Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry puree and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.)
  • Slice 1 pound strawberries lengthwise, 1/4 inch thick (you should have about 2 1/2 cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with 3/4 cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another 3/4 cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another 3/4 cup buttercream; top evenly with remaining sliced strawberries. Spread another 3/4 cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere.
  • Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than 1/4 inch, so you don't get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners' sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM



Easiest, Most Delicious Meringue Buttercream image

I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.

Provided by dsrinivasan

Categories     Desserts     Frostings and Icings     White

Time 15m

Yield 24

Number Of Ingredients 4

6 egg whites
2 cups white sugar
3 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

Steps:

  • Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
  • Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES



Meringue Cake with Whipped Cream and Raspberries image

Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!

Provided by Ben S.

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 10

Number Of Ingredients 10

1 cup confectioners' sugar
½ cup granulated sugar, plus
1 tablespoon granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
½ teaspoon cream of tartar
2 cups heavy cream
1 teaspoon vanilla extract
1 pint fresh raspberries
NOTE: You will need parchment paper for this recipe.

Steps:

  • The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
  • Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
  • Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
  • In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
  • Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
  • Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
  • No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g

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2019-11-02 Bake for 20-25 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Make the swiss …
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VANILLA ITALIAN MERINGUE BUTTERCREAM - CAKECENTRAL.COM
Raise the heat under the sugar mixture and bring it to a rapid boil. It must cook for about 5 minuts to reach the desired termperature, between 248 and 250F. Try to have the syrup ready at the …
From cakecentral.com


MERINGUE CAKE WITH CARAMEL FILLING - DOMINO SUGAR
Step 3. Prepare the cake. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or four 8-inch cake pans. Step 4. In the bowl of a stand mixer using the paddle attachment, …
From dominosugar.com


FRENCH MERINGUE CAKE WITH VANILLA MASCARPONE CREAM AND SUMMER …
Instructions. Preheat the oven to 200 ° F (95 °C). Line a baking sheet with parchment paper. If you are using a pastry ring to form the meringue base, lightly brush the sides with neutral oil …
From charlottepuckette.com


VANILLA SWISS MERINGUE BUTTERCREAM - EVERYDAY ANNIE
2010-02-26 To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and …
From everydayannie.com


10 BEST VANILLA CREME CAKE RECIPES | YUMMLY
2022-05-23 angel food cake, powdered sugar, vanilla pudding, cold milk, cold milk and 2 more Chocolate Malt Pudding Cake KitchenAid milk, pastry flour, boiling water, sea salt, granulated …
From yummly.com


CIPRIANI MERINGUE CAKE RECIPE - MARCO'S KITCHEN
2021-11-24 Instructions. Preheat the oven at 180°C (350°F) and start preparing the sponge cake. Put the eggs and sugar in the mixer bowl and whip until the color becomes pale yellow. …
From marcoskitchen.it


HOW TO MAKE VANILLA SWISS MERINGUE BUTTERCREAM FROSTING
2020-12-29 Step 1 – Cook the Egg Whites. In the top pan of a double boiler, combine the egg whites, sugar and salt. Whisk the egg whites constantly over simmering water until the …
From blog.wilton.com


LEMON MERINGUE CAKE - SUGAR SALT MAGIC
2018-10-30 Preheat the oven to 180C / 350F / 160C fan forced. Grease and line 2 x 8 inch cake tins with baking paper. Now grease the baking paper. Sift together the flour, baking powder …
From sugarsaltmagic.com


VANILLA CAKE - CREAMING METHOD — LEARN TO CAKE
¾ cup (1 ½ sticks) unsalted butter, softened. 3 large eggs, room temperature. 2 ½ cups all-purpose flour. 2 ½ teaspoons baking powder. ½ tsp salt
From learntocake.com


STRAWBERRIES AND CREAM PAVLOVA RECIPE - SERIOUS EATS
2018-08-30 Adjust oven rack to middle position and preheat oven to 285°F. Grease and sugar the sides of two 9-inch cake pans. Line the bottoms with parchment paper. In small bowl, …
From seriouseats.com


VANILLA CREAM PIE WITH VANILLA MERINGUE - BAKING BITES
2016-05-23 Preheat oven to 325F. Divide the whole eggs, placing the yolks in a medium saucepan and the whites, along with the extra egg white, in a large bowl. Set the egg whites …
From bakingbites.com


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