MERINGUE BUTTERCREAM FROSTING
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake each require one recipe of the frosting, although you'll have some left over after frosting the owl and fish. Buttercream freezes well, so save it for another day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 10 1/2 cups
Number Of Ingredients 5
Steps:
- Place sugar, egg whites, and salt in a bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees.
- Transfer egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium speed 5 minutes. Increase speed to medium-high, and beat until stiff, glossy peaks form and meringue has cooled, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.
MERINGUE FROSTING FOR RASPBERRY WHITE CAKE
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes About 6 Cups
Number Of Ingredients 3
Steps:
- Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
- Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
- Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.
WHITE CUPCAKES WITH MERINGUE FROSTING
Pile these tender vanilla cupcakes high with a sweet and glossy meringue frosting.
Provided by Food Network Kitchen
Time 2h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Beat the butter in a large bowl using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
- Put the egg whites in a clean bowl. Whip with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the cups of the prepared muffin tin.
- Bake, rotating the tin halfway through, until a tester inserted in the center of the cakes comes out clean, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove from the tin and cool completely on the rack.
- Bring a few inches of water to a boil in a saucepan. Whisk together the egg whites, sugar, lemon juice, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring to tint the frosting and continue beating until it holds stiff peaks.
- Spoon or pipe the frosting decoratively and generously on the cupcakes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SWISS MERINGUE BUTTERCREAM
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
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
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
More about "meringue frosting recipes"
EASY MERINGUE FROSTING RECIPE - BUNS IN MY OVEN
From bunsinmyoven.com
5/5 (6)Total Time 25 minsCategory DessertCalories 71 per serving
- Bring 1 cup plus 2 tablespoons of the sugar, the corn syrup, and the water to a boil, stirring constantly. Wash down sides of the pan with a wet pastry brush.
- While the sugar syrup is cooking, beat the egg whites with a mixer until you have soft peaks. Beat in the remaining 2 tablespoons of sugar.
- Add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Beat on high speed until thick, fluffy, and cooled, around 7 minutes.
MERINGUE FROSTING - BETTER HOMES & GARDENS
From bhg.com
4.8/5 (4)Calories 97 per servingTotal Time 25 mins
- In a 2-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
- Place the pan over boiling water (upper pan should not touch the water). Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160 degrees F when inserted in the mixture, stopping beater and quickly scraping bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from the heat; add vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks. This frosts tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake. Store frosted cake in the refrigerator and serve the same day it is made.
MERINGUE FROSTING - HOW TO COOKING TIPS - RECIPETIPS.COM
From recipetips.com
5/5 (1)Estimated Reading Time 3 mins
HOMEMADE MARSHMALLOW MERINGUE FROSTING RECIPE - SUGAR
From sugarandsparrow.com
HOW TO MAKE ROYAL ICING WITH MERINGUE POWDER | WILTON
From blog.wilton.com
MARSHMALLOW MERINGUE FROSTING - WWW.THESCRANLINE.COM
From thescranline.com
CHOCOLATE SWISS MERINGUE BUTTERCREAM - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE VANILLA SWISS MERINGUE BUTTERCREAM FROSTING
From blog.wilton.com
HOW TO MAKE THIS EASY, HOMEMADE MERINGUE RECIPE - THE SPRUCE …
From thespruceeats.com
SWISS MERINGUE BUTTERCREAM FROSTING RECIPE | BON APPéTIT
From bonappetit.com
ITALIAN MERINGUE BUTTERCREAM FROSTING RECIPE | WILTON
From wilton.com
EASY SWISS MERINGUE BUTTERCREAM RECIPE - BEST FROSTING FOR CAKES
From sweetlycakes.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE SWISS MERINGUE - SIMPLY RECIPES
From simplyrecipes.com
MERINGUE FROSTING RECIPE - BOSSRECIPES.COM
From bossrecipes.com
FOOLPROOF SWISS MERINGUE BUTTERCREAM FROSTING RECIPE
From pressprintparty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love