BROWN SUGAR BUTTERCREAM
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes about 4 cups
Number Of Ingredients 4
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.
BROWN-SUGAR BUTTERCREAM FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
- Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
BROWN SUGAR BUTTERCREAM
This is HANDS DOWN my favorite frosting/icing!! It does take a little time and you will need a CANDY THERMOMETER, but it is so worth it! I make this for my devil's food cake recipe (I will be posting that next). Don't be intimidated by the steps....if I can do it, ANYONE can. This does taste MUCH better on the second day. I suggest letting it rest before serving. Oh, and if you are watching your weight...LOOK AWAY NOW! This can be made 1 week ahead and chilled, covered or frozen 1 month. Bring to room temp (DO NOT MICROWAVE) and beat with electric mixer before using. I got this recipe from Gourmet magazine.
Provided by SkinnyMinnie
Categories Dessert
Time 30m
Yield 3 1/2 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine egg whites and salt in a large bowl, and just let it sit for now.
- Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. This brings the bubbles down and stops them from boiling over the pan.
- When sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. Beat at med. speed until whites just hold soft peaks. DO NOT BEAT AGAIN UNTIL SUGAR SYRUP IS READY.
- Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. Immediately remove from heat and pour into a heatproof 1-cup glass measure.
- Beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
- Beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute IT IS IMPORTANT THE MERINGUE IS PROPERLY COOLED BEFORE PROCEEDING.
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
- Continue beating until buttercream is smooth. (Mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
- Add vanilla and beat 1 more minute.
BROWN SUGAR BUTTERCREAM
Categories Mixer Dairy Dessert Birthday Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 9
Steps:
- Combine egg whites and salt in a large bowl.
- Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
- Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.
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