爱华网American Buttercream Frosting Recipe
(recipes for buttercream flavours here)
120g (4.23 ounces)UnsaltedButter
330g (11.64 ounces) icing sugar or confectioners sugar
1-2 tablespoons or 15-30ml milk
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Whip butter until smooth and pale, stir in the icing sugar, milk,vanilla and salt then whip for a further 2 minutes.
French Buttercream Frosting Recipe
2/3 cup caster sugar or superfine sugar
3 tablespoons water
5 egg yolks
200g (7.05 ounces) unsalted butter, bring to roomtemperature
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Mix together the sugar and water in a saucepan.
Whip the egg yolks on high until they are pale.
Heat the sugar and water in a saucepan until the sugar dissolvesand then continue to heat it until it reaches 238 farenheit or 114centigrade.
With the mixers running pour the hot sugar syrup into the yolks.Keep beating and it will thicken up as it cools. Add in the buttera little at a time. Then add the vanilla and salt and keep beatingon high for a minute until it is smooth and glossy.
Italian Meringue Frosting Recipe
3 large egg whites 120g (4.23 ounces) you can use pasturized eggwhites, they do not make quite as stiff a frosting as fresh but aresafer.
1/4 tsp cream of tartar
1 cup sugar
1/4 cup water
small pinch salt
1/2 teaspoon or 5ml vanil la essence
Add the cream of tartar to the egg whites. Beat on high speed untilyou have soft peaks.
Mix together the water and caster sugar, heat, stirring until thesugar is dissolved.
Then add a candy thermometer and heat until its 238 degreesFarenheit or 114 Centigrade.
Turn your beaters on and pour in the sugar syrup in a thin stream.At first it will make it quite liquidy but keep the mixers runningfor about 5 minutes and as it cools it will thicken up. Add yourvanilla and salt.
Swiss Buttercream
3 large egg whites 120g (4.23 ounces) you can use pasturized eggwhites, they do not make quite as stiff a frosting as fresh but aresafer.
1/4 tsp cream of tartar
1 cup sugar
1/4 cup water
small pinch salt
1/2 teaspoon or 5ml vanilla essence
250g (8.82 ounces) unsalted butter at room temperature
To make swiss buttercream take cooled italian meringue frosting andadd cubes of butter. At first it will look like a curdled lumpymess but just keep whipping on high and it will come together toform a smooth glossy frosting.
Ermine Frosting
1 cup or 250ml milk
3 tablespoons or 35g (1.23 ounces) plain or all purposeflour
1 cup or 220g (7.76 ounces) butter
1 cup or 200g (7.05 ounces) caster sugar or superfinesugar
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Beat together butter and caster or superfine sugar until it issmooth and pale. In a saucepan whisk together the flour and milk,then stir it over heat. The mixture will start to get lumps, keepstirring it the whole time and then it will thicken into a smoothpaste. Allow it to cool. Then with the beaters running add onespoonful at a time to the butter mixture. Add the vanilla and saltand beat until light and fluffy.
Traditional Cream Cheese Frosting
500g (17.64 ounces) block cream cheese at roomtemperature
1/2 cup or 110g (3.88 ounces) unsalted butter at roomtemperature
2 1/2 cups icing sugar or powdered sugar
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Beat together cream cheese and butter until they aresmooth.
Stir in your icing or confectioners sugar and then beat on high for2 minutes.
White Chocolate Ganache Frosting Recipe
440g (15.52 ounces) white chocolate (choose real chocolate, checkon the ingredients that it contains cocoa butter)
150ml cream
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Heat up your cream until it just starts to boil and then pour thehot cream over white chocolate. Let it sit for 30 seconds and thenstir. If there are still lumps of white chocolate you can microwaveit for 10 seconds and stir it again until its smooth. Leave it tocool overnight. Put it into the bowl of an electric mixer and beaton high for 2 minutes.
Chocolate Orange Cupcake with Ganache Frosting Recipe
Chocolateganache can be infused with any flavour you desire, so do someexperimenting. For these cupcakes I used orange and topped themwith a jaffa. You can eat them as is or heat inthe microwave until the ganache melts down over the warm cake andserve with a generous scoop of vanilla ice cream.
For the chocolate cupcake recipe I usedbest everchocolate cake recipe here.
Chocolate Orange Ganache Frosting Recipe (for 10cupcakes)
To make a ganache that is piping consistency at room temp you willneed tomakeit a day aheadand let it sit in the fridgeovernight.
200g (7.05 ounces) of chocolate
220ml of cream
rind of 1 orange
25g (0.88 ounces) unsalted butter
1o jaffas for decoration (optional)
Break up the chocolate in a bowl.I like to use half milk chocolate and half darkchocolate (70% cocooa), this is purely dependent on how you likeyour ganache to taste. If you use all milk ittastes a bit creamy, all dark and it’s a bit too strong.If you use half-half it ends up tasting like milkchocolate.
Measure your cream and mix in the orange rind.One orange rind gives a subtle flavour, add moreif desired.
Bring the cream and rind to the boil then pour through a sieve overthe chocolate. Leave it to sit for a minute sothe chocolate can melt. Then stir until smooth
Add the butter and stir some more. Don’t worry ifyour ganache seems too runny it will go firm as it cools.Place the bowl in the fridge overnight.(Tip – do not cover warm ganache with plasticwrap as water from steam will form on the wrap and drop into theganache).
The next day spoonthe ganache into a piping bag or plastic ziplock bag.Leave on the bench for a few minutes to soften.Pipe generous swirls onto your cupcakes and topwith a jaffa.
