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I noted the lack of frostings and fillings, so the last two weeks, my collection got even larger, so here are some of my finds. Ingredients:
meringue buttercream |
this buttercream holds its shape particularly well, making it good for decorating. if the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens. |
makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes |
1 1/4 cups sugar |
1/3 cup water |
5 large egg whites |
pinch cream of tartar |
1 pound (4 sticks) unsalted butter, cut into small pieces |
1 teaspoon pure vanilla extract |
coconut meringue buttercream |
makes about 9 cups |
10 large egg whites |
2 1/4 cups sugar |
1/4 teaspoon salt |
4 cups (8 sticks) unsalted butter, softened |
1/2 cup cream of coconut |
1/2 teaspoon pure coconut extract |
vanilla buttercream |
4 egg whites |
1 cup granulated sugar |
2 1/2 sticks (10 oz.) cold unsalted butter, cut into cubes |
1/4 teaspoon salt |
1 1/2 teaspoons vanilla extract |
chocolate buttercream frosting |
if you love lots of frosting, double the recipe. |
yield: makes about 2 1/4 cups |
ingredients |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 (16-oz.) package powdered sugar |
2/3 cup unsweetened cocoa |
5 to 7 tbsp. milk |
orange buttercream frosting |
yield: 2 cups |
ingredients |
1/3 cup stick margarine or butter, softened |
2 tablespoons nonfat cream cheese, softened |
1 teaspoon vanilla extract |
1/2 teaspoon orange extract |
4 1/2 cups sifted powdered sugar (about 17 ounces) |
5 teaspoons skim milk |
lime or lemon buttercream frosting |
yield: makes about 2 1/2 cups |
ingredients |
1/2 cup butter, softened |
1 (16-ounce) package powdered sugar, divided |
1/3 cup milk |
2 tablespoons grated lime rind (use lemon rind for lemon buttercream) |
orange buttercream frosting 2 |
yield: 2 1/2 cups |
ingredients |
1/2 cup butter, softened |
1 (16-ounce) package powdered sugar |
3 tablespoons orange liqueur |
2 tablespoons grated orange rind |
1 drop red liquid food coloring |
1 drop yellow liquid food coloring |
3 tablespoons milk |
1 teaspoon vanilla extract |
rum buttercream frosting |
yield: 2 1/2 cups |
ingredients |
1/2 cup butter, softened |
1 (16-ounce) package powdered sugar |
3 tablespoons rum |
3 tablespoons milk |
1 teaspoon vanilla extract |
georgia peach buttercream frosting |
yield: makes 4 1/3 cups |
ingredients |
1 large fresh peach, peeled and chopped (about 8 oz.) |
3/4 cup butter, softened |
1 (32-oz.) package powdered sugar |
almost homemade buttercream w/marshmallow creame |
yields: 3 1/2 cups |
total time: 20 min |
prep time: 20 min |
16 ounce(s) marshmallow cream |
1 1/2 cup(s) butter, softened |
5 teaspoon(s) fresh lemon juice |
1 teaspoon(s) vanilla extract |
1/2 cup(s) confectioners' sugar |
marshmallow buttercream recipe |
ready in: < 30 minutes |
serves/makes: 3 cups |
ingredients |
1 cup unsalted butter, softenend |
1 jar (7 oz size) marshmallow cream |
1 cup confectioners' sugar |
1 teaspoon vanilla |
mango buttercream recipe |
1/2 cup butter, softened |
1/2 cup mango puree |
zest and juice of 1 lime (well, in this case, i'll just sub 2 tbsp of oj) |
2 tablespoons honey (any mild-flavored honey will do) |
4-5 cups of powdered sugar |
Directions:
1. Coconut Meringue Buttercream
2. Directions
3. Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. about 3 minutes.
4. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
5. From Martha Stewart Living, January 200
6. Meringue Buttercream
7. Directions
8. In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees. soft-ball stage.
9. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
10. With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
11. From Martha Stewart Living, November/December 1991
12. Vanilla Buttercream
13. In an electric mixer bowl set over a saucepan of simmering water, whisk egg whites and sugar until sugar is nearly dissolved.
14. Remove bowl from pan. Whip mixture at high speed until stiff. Reduce speed and beat until cool, 5 minutes. (Mixture must be cool before adding butter.)
15. Add cold butter 1 piece at a time at mediumlow speed. Beat at high speed until fluffy. Add salt and vanilla and mix at low speed until well blended.
16. Chocolate Buttercream Frosting
17. 1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
18. 2. Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.
19. Southern Living, MARCH 2009
20. Orange Buttercream Frosting
21. Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add extracts and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable.
22. Note: If frosting is made ahead, cover, and chill. Add a small amount of milk, to soften. Beat until spreadable.
23. Susan G. Purdy, Cooking Light, APRIL 1995
24. Lime or Lemon Buttercream Frosting
25. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended.
26. Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in grated lime or lemon rind.
27. Southern Living, APRIL 2003
28. Orange Buttercream Frosting 2
29. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add orange liqueur, orange rind, food coloring, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar.
30. Southern Living, MAY 1999
31. Rum Buttercream Frosting
32. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add rum, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar.
33. Oxmoor House, MAY 2006
34. Georgia Peach Buttercream Frosting
35. Preparation
36. 1. Process peach in a blender or food processor until pureed. (Puree should measure about 1/2 cup.)
37. 2. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with pureed peach, beating until well blended after each addition.
38. Inspired by Susan C. Richardson, Vienna, Georgia, Southern Living, JUNE 2009
39. Almost Homemade Buttercream w/marshmallow creame
40. Directions
41. Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.
42. Marshmallow Buttercream Recipe
43. Directions:
44. In a medium mixing bowl, beat butter with mixer at medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla.
45. Increase speed and beat for 3 or 4 minutes, until fluffy.
46. This recipe from CDKitchen for Marshmallow Buttercream serves/makes 3 cups
47. Mango Buttercream recipe
48. In a mixing bowl, cream butter until light and fluffy. Add mango puree, zest and juice (or OJ) and honey. Mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency is reached.
49. It makes about 12-14 servings
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