COCOA WHIPPED CREAM
Provided by Alton Brown
Categories dessert
Time 12m
Yield enough icing for a 2 layer, 9-inch cake
Number Of Ingredients 11
Steps:
- Place your mixing bowl and whisk into the refrigerator to chill.
- In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
- With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
- Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
- Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
SIMPLE VANILLA BUTTERCREAM FROSTING
Provided by Alton Brown
Categories dessert
Time 15m
Yield about 2 cups frosting
Number Of Ingredients 5
Steps:
- Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.
BUTTERCREAM: RELOADED
No classic cake is complete without a hefty layer of frosting, and no frosting is as beloved, versatile, or misunderstood as buttercream. This is probably due to the fact that there are a dozen different ways to make buttercream, but all recipes call for more or less the same software: eggs, butter, and sugar. Now, simple doesn't necessarily mean easy. I've certainly made some bad buttercream over the years. My original frosting is one of my lowest-rated recipes of all time...in fact, one internet reviewer said they gave my buttercream one star because no stars wasn't an option.Well, I'm happy to report long overdue repairs and renovations have been made. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 50m
Number Of Ingredients 5
Steps:
- Slice the butter into 1/2-inch-thick pieces and place in a single layer on a plate on the counter. Let hang out on the counter until the butter has warmed up to between 63 to 65°F - 35 to 40 minutes. If the butter gets over 65°F, return temporarily to the refrigerator.
- While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160°F - 5 to 7 minutes.
- Move the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until the mixture thickens and cools to around 75°F - 10 to 12 minutes. Decrease the speed to medium and add the butter, one piece at a time, making sure each piece is fully incorporated before adding the next - 6 minutes. (The mixture may appear to curdle but keep adding in the butter and it will come together.) Stop the mixer and scrape down the sides and bottom of the bowl. Add the salt, boost the speed to high, and beat until the buttercream is smooth and creamy - 2 minutes.
- Use immediately or store, tightly covered, in the refrigerator for up to 3 days. If chilled, bring back to room temperature and re-whip with the stand mixer until fluffy - 1 to 2 minutes - before using.
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
BUTTERCREAM
Provided by Alton Brown
Categories dessert
Time 28m
Yield enough for 1 (2-layer) 9-inch
Number Of Ingredients 4
Steps:
- In a large mixing bowl, whip the eggs until light and fluffy.
- In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
- Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
TRUE CHANTILLY CREAM
Alton Brown's, recipe for stabilized whipped cream is excellent, but as they say in the quarter, "Chantilly made with love, is akin to making love with Chantilly." & Cream Ain't Chantilly Cream! Without Grand Marnier and Brandy. Period! Liberty call, liberty call, liberty call! Still today, years after retirement from thre USN, the memories of hearing the bells and voice calling out that I was free to salute, and scoot, down to the frech quarter or the Garden district of 'Naw-lins'. For beignets n Chantilly Cream. Ooh-wee, p-i-g, hog!
Provided by Brian O.
Categories Dessert
Time 40m
Yield 2 cups, 1-24 serving(s)
Number Of Ingredients 6
Steps:
- Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
- Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
- Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
- After 4 minutes keep care because over mixing and you are making butter!
Nutrition Facts : Calories 1908.1, Fat 180.9, SaturatedFat 112.4, Cholesterol 664.6, Sodium 201, Carbohydrate 64.5, Sugar 51.8, Protein 10.3
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