Frosting Recipe

Italian Meringue Buttercream, French Buttercream, Whipped Cream Buttercream, Dark Chocolate Buttercream, Fluffy Vanilla Buttercream, White Chocolate Ganache

Italian Meringue Buttercream
Yield: 4-5 cups (covers 9" 3 layer cake or 24 cupcakes)
This recipe is super delicious, light and fluffy

5 egg whites
1 1/4 c. extra fine sugar
1/4 c. water
4 sticks (1 lb) unsalted butter (room temp-not too soft)

Separate egg whites into a clean grease free bowl of a standing mixer with wire whisk attachment. In a small saucepan mix together 1 c. sugar and the water. Place a candy thermometer om tje saucepan and heat over medium high heat. (I used the thermometer to gently stir the mixture but a spoon works too). Partially cover the saucepan with a lid to let the evaporating water condense and prevent the sugar crystals from burning on the sides of the pot. With the mixer on high, whip the egg whites to stiff peaks then add the 1/4 c. extra fine sugar to the meringue. As the sugar syrup come to 245F slowly pour the mixture into the mixer while it is running on high. After 1 to 2 minutes reduce the speed to medium for ~3 minutes (until the meringue has cooled). Add the butter 1 Tbsp at a time, At first the frosting may seem soupy, just keep adding it and beating it until the butter is fully incorporated. Leave at room temp if using that day or place in airtight container in fridge for ~1 week. That at room temp for 30-40 minutes then whip on Low for 5 minutes.

Flavor Varieties:
Vanilla: 1 tsp vanilla extract
Chocolate: 1/2 c. bittersweet chocolate, melted and cooled
Rum: 2-4 Tbsp. dark rum (to taste)
Amaretto: 2-4 Tbsp Amaretto
Raspberry: 1/2c raspberry puree
Strawberry: Same as raspberry (sub strawberries)
Lemon: 2 Tbsp Lemoncello
Orange: 1 tsp orange oil
Lime: 1 tsp. lime oil

French Buttercream
(this is good to frost cakes with)

1/2 lb. Hi-Whip Powdered egg whites (I use this because it is not cooked like the above recipe)
1 1/2c water
2 lb. powdered sugar
1c. butter +1 c. white margarine   (or 2c. butter)
1-2 tsp flavoring

Place Hi-whip and water in a GREASE-FREE bowl (very important) I made a batch and it turned out beautifully only to attempt to make a second batch without cleaning the bowl.....utter disaster! Using your paddle attachment stir to dissolve. Add powdered sugar and beat on medium speed until the icing rises about 3/4 of the way up the bowl (~5-8minutes***This is important to beat long enough to create meringue or your frosting will NOT work). Add the butter (about 1 Tblsp at a time) then the margarine. Add flavoring and beat on medium/high for about 7 minutes. The icing will go through several "phases" once everything is added going from a little runny to super thick to thinning out again. It is important to work through the stiff phase or the icing will be difficult to spread and allow the icing to "relax" but if you continue to beat the daylights out of this icing it will again get runny.

**This icing is awesome and unlike italian meringue the lack of fresh egg whites is nice to reduce salmonella risk.
White margarine is different than margarine you buy at the store, it has no coloring added which is nice for white cakes and it has less water which makes it thicker and nicer for frosting.

Whipped Cream Buttercream

3/4 c. sugar (super fine works best)
3 Tbsp meringue powder
1/2 c. hot water
Stir water and super fine sugar together until dissolved then add meringue powder and beat until thick meringue forms.
In a second bowl beat together:
1c. white margarine + 1c. unsalted butter
1 1/2 tsp flavoring
1 lb powdered sugar
1/2 tsp salt
When creamed together and 1/2 of the meringue mixture to the second bowl and gradually mix well. Then add the remainder of the meringue and beat ~10minutes.

Dark Chocolate Frosting

    Martha Stewart  (Makes 6 cups)
1/2 c. +1 Tbsp unsweetened Dutch-process cocoa powder
1/2 c. + 1 Tbsp boiling water
2 1/4c.(4 1/2 sticks) unsalted butter, room temperature
2 1/4c confectioners' sugar, sifted
1/4tsp. salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. Can be refrigerated up to 5 day or frozen up to 1 month. Before using, bring to room temperature, and beat on low speed until smooth again.

Fluffy Vanilla Buttercream (No crisco): (makes 6 cups)
(This is my friend Stephanies recipe over at Sweet Creations)
4 sticks unsalted butter, softened
2 lbs sifted powder sugar
1/2 tsp salt
3 tbsp cream, milk or water
1 tsp vanilla or 1 tsp vanilla bean paste
Cream butter, add liquids & salt... add in powder sugar slowly. Mix until fluffy, about 3 minutes.
Note: You can alter this with any extract to make different flavors or add fruit puree

When you are first learning to make cakes they make you use a crisco based frosting to learn with so if you want to practice and want a no fail recipe for learning to make roses, figures etc then substitute crisco for the above butter. Fair warning though it doesn't taste very good.

White Chocolate Ganache
From Planet Cake
This is my new favorite recipe, it locks in the moisture of the cake and cakes can be frozen already frosted if you need to for a few weeks.

3 lb. White chocolate (the melts work)-any chocolate you think tastes delicious
16 oz. whipping cream

(This is ~3:1 ratio (chocolate:cream)  for dark chocolate you need a 2:1 ratio (chocolate:cream))


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