Ingredients

How to make it

  • Buttercream Frosting w/coconut extract and whip cream
  • Beat butter at medium speed with an electric mixer; gradually add powdered sugar, beating until blended. Stir in whipping cream, salt, and coconut extract.
  • Southern Living, SEPTEMBER 2003
  • Blueberry Swiss Meringue Buttercream
  • Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is hot (about 160 degrees).
  • Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff peaks. Continue beating until fluffy and cooled, about 7 minutes.
  • While mixture is beating, bring the blueberry preserves to a simmer in a saucepan over medium-low heat, stirring constantly, for about 3 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the pulp. Set aside the blueberry liquid to cool to room temperature.
  • Switch to the paddle attachment. With mixer on medium, add cool butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
  • It may go through a soupy, curdled-looking phase, but it will come together. Reduce speed to low; add cooled blueberry liquid and vanilla extract and continue beating about 2 minutes to combine.
  • url: http://www.howtoeatacupcake.net
  • Citrus-Scented Swiss Meringue Buttercream
  • Put egg whites and sugar in a glass bowl set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture reads 160 degrees on a candy thermometer.
  • Pour into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff peaks. Continue beating until fluffy and cooled, 7-10 minutes.
  • Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on high speed until it thickens, 3 to 5 minutes). Beat in zest and juice. Color, if desired. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.
  • url: http://www.howtoeatacupcake.net
  • Pistachio Swiss Meringue Buttercream
  • Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  • Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
  • Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add 1/4 cup pistachio paste and mix until incorporated. Add more if a stronger flavor is desired (I used about 1/2 cup).
  • Sweetened Pistachio Paste
  • In a food processor, grind pistachios and sugar until it becomes a fine meal. With the processor still running, Slowly add hot water, one tablespoon at a time scraping the bowl often, until a thick but spreadable paste forms. Transfer to a bowl and press plastic wrap against the surface. Cool to room temperature.
  • Apple Cider Buttercream
  • Mix butter and cream cheese together til smooth. Add jelly, and powdered sugar, and zest if using, beat til smooth.
  • Garnish with chopped toasted walnuts, if desired.
  • Apricot Buttercream
  • Combine the sugar, water in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 240◦F on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
  • While the syrup is heating, begin whisking the egg whites at high speed in the bowl of your mixer using the whisk attachment. Whisk until soft peaks form.
  • When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
  • Raise the speed to medium-high and continue beating until the egg whites are thick and the mixture is cool to the touch (about 5 minutes or so).
  • While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. At this point add passion fruit puree and beat for an additional minute or so.
  • (cannelle et vanille)
  • Lemon Buttercream
  • Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.
  • Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn't feel hot anymore. About 3-5 minutes.
  • Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. Once all the butter has been added, add the lemon juice and the lemon oil. It might look as if the buttercream has separated. Don't worry, keep whipping it because it will come together. Reserve until ready to use.
  • French Style Banana Butter Cream
  • Preparation
  • Beat eggs and sugar in temperate double boiler until smooth. Remove from bowl from double broiler and continue to stir until mixture has cooled. Beat butter and salt until smooth and white in color. Carefully combine egg mixture and butter. Add Banana Compound to mixture and refrigerate.
  • Specialty Ingredients
  • #41110 Bakbel Banana Compound
  • Lickety Lemon Butter Cream
  • Directions
  • After sifting the confectioner's sugar, set aside temporarily.
  • Put butter into mixing bowl and start beating till smooth.
  • Add salt and lemon zest.
  • Add sugar slowly (and I mean slowly otherwise you will create a powdered cloud around you and the kitchen sink) - about one cup at a time.
  • Slow down mixture to help prevent sugar cloud from appearing.
  • Add egg white and two tablespoons of lemon juice to bowl. Continue mixing till very smooth.
  • Check consistency of frosting. If still too stiff, continue to add one tablespoon of lemon juice at a time until the right consistency is achieved. Some people like a stiffer frosting as others prefer a looser type.
  • Spread on your favorite just baked and cooled down cake.
  • Lemon Butter Cream Frosting (circa 1927)
  • Directions
  • Cream together the softened butter and lemon zest.
  • Alternately, cream into the butter, small amounts of the sugar and the lemon juice. Creaming well after each addition, until the mixture is the right spreading consistency.
  • Italian Buttercream From The Culinary Institute Of America
  • Directions
  • 1. Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).
  • 2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
  • 3. When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.
  • 4. When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.
  • 5. Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla. The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.
  • Italian Meringue Buttercream
  • Directions
  • In medium saucepan, heat sugar and water until sugar dissolves and mixture boils.
  • Boil until candy thermometer registers 243 degrees.
  • In small mixing bowl, using electric mixter, beat egg whites to form soft peaks.
  • With mixer running, very slowly beat in hot syrup.
  • Continue beating until meringue is completely cool and forms soft peaks.
  • In separate bowl, cream butter, shortening, lemon juice and vanilla until soft and light.
  • Add meringue slowly to butter mixture, blending well.
  • Frost sweet cakes after they have cooled.

Reviews & Comments 1

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  • hopscotch 4 years ago
    Ok, this is a bit much - ping me if you would like me to break this down individually.

    I just hate to post so many, and have to do all that extra whatever.
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