Welcome to Kathleen's Culinary Creations
Since 1980, Kathleen has been curating a diverse collection of recipes sourced from various outlets, including some she's developed herself. This page will be regularly updated with new recipes and ideas. For detailed information about ingredients, please refer to other Blogs, about type of ingredient recommendations.
Buttercream Frosted Cakes
When using buttercream to frost a cake, it's recommended to work with it when room temperature, soft and spreadable. Icings can be refrigerated for several days, should be brought to room temperature 74 degrees, re-beat with mixer to original consistency.
Handling Buttercreams
Most buttercreams can withstand room temperature 74 degrees or below, without melting. Those made with high ratio shortening and higher sugar content fare better in warmer temperatures. Buttercream covered cakes are best stored in the refrigerator, for stabilization during deliveries. When serving, remove from refrigerator 1-2 hours before serving.
American Buttercream Student Practice Frosting
Stiff Consistency for Flowers
Ingredients:
1 teaspoon clear flavoring of your choice
3 - 5 tablespoons water
1 cup Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type)
1 tablespoon meringue powder
1 lb. sifted confectioners’ icing sugar (approximately 4 cups)
Pinch - 1/4 teaspoon of salt - extra fine popcorn salt
Directions:
Sift powdered sugar and meringue powder into a large mixing bowl, set aside; cream shortening, flavorings, and water. Gradually add sifted dry ingredients and mix on medium speed until thoroughly combined. Blend an additional minute or so until creamy. Yields: 3-4 cups
Medium Consistency – More Commonly Used for Decorating
Add approximately one teaspoon water or more to each cup of stiff consistency icing (one additional tablespoon or more liquid when you are using the full recipe). Mix until well blended.
Thin Consistency – Crumb Coating and Frosting Cakes
Add two teaspoons or more water for each cup of stiff consistency icing (two tablespoons or more additional liquid for the full recipe). Mix until well blended.
Buttercream – ½ Shortening- ½ sweet unsalted Butter.
Follow Buttercream recipe, except use the following substitution: For 1 cup of Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type) substitute 1/2 cup solid vegetable shortening and 1/2 cup softened sweet unsalted butter.
Chocolate Buttercream
Follow Buttercream Icing recipe; add 3 oz. of melted Bittersweet Chocolate or 9 Tablespoons Unsweetened Cocoa Powder, sifted. If a darker color is desired, use darker cocoa powder or add a little brown paste food color. Chocolate color intensifies as it rests.
Cake Filling/Frosting
Make a full recipe Buttercream; add two tablespoons light corn syrup and mix until ingredients are thoroughly blended.
Hints:
Use Meringue Powder in place of egg whites! Meringue powder acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather.
Rather than wasting unwanted colors of buttercream icing/frosting left over from previous cakes, you can combine them to create chocolate frosting! Leftover colored frostings can be mixed together; when you have approximately three cups, simply combine, add ½ cup softened sweet unsalted butter, combine in the mixer. Add 9 Tablespoons sifted unsweetened cocoa powder, (or) 3 oz. melted bittersweet chocolate (or more if a stronger chocolate flavor is wanted) and mix to a smooth consistency.
Buttercream Frosting – Excellent for Flowers- Crusting
This frosting is great for practicing buttercream flowers; they may be air-dried and handled within 3 to 4 hours. It's a good alternative to royal icing flowers; they are tasty and not as hard when applying to a cake.
Recipe Archive:
Continue exploring delicious recipes on the King Arthur Flour website. (https://www.kingarthurbaking.com/recipes)
Buttercream Frosting Recipes– Perfect for Flowers and Crusting
This versatile frosting is ideal for practicing buttercream flowers; they can be air-dried and handled within 3 to 4 hours. A great alternative to royal icing flowers, they have a delicious taste and aren't as firm when applied to a cake.
Ingredients:
2/3 cup water
5 tablespoons Meringue Powder
1 teaspoon extra-fine salt
2 teaspoons flavoring, such as butter, vanilla, almond, or any other combination of your choice
1-1/4 cups Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type)
3 lbs. sifted confectioners’ sugar
Directions:
1. Combine water and meringue powder; whip until peaks form. Add salt, flavoring, and shortening, whip until fluffy. It may separate, continue beating at low speed.
2. Gradually add confectioners’ sugar one cup at a time, blending well after each addition.
3. Continue beating at low to medium speed until smooth and fluffy. Recipe yields approximately 6-1/2 to 7 cups.
French Buttercream – A Customer & Family Favorite Since 1980
Ingredients:
3/4 cup nonfat dry milk
1/2 cup cold water or milk
2 cups Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type)
1 teaspoon extra-fine salt
1 heaping tablespoon meringue powder
2 teaspoons flavoring
2-1/2 lbs. sifted confectioners’ icing sugar
1/4 to 1/3 cup water at the end, or less, depending on desired consistency
Directions:
1. Combine nonfat dry milk and cold water or milk in a mixer; ensure no dry milk remains on beaters.
2. Add Sweetex Shortening or Richardson Oilseed Ice-It, salt, "A Royal Mix" - Pre-Mix, and flavoring. Combine until fluffy.
3. Gradually add sifted confectioners’ icing sugar; continue mixing for 5 minutes.
4. Add water gradually at the end, mixing for another 8 to 10 minutes on medium speed. Adjust consistency with extra confectioners’ sugar if needed.
Cremora Icing
Ingredients:
2 cups Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type)
1/3 cup warm water
1 teaspoon salt
4 tablespoons Cremora, dry coffee creamer
1-2 teaspoons almond extract or 1 tsp vanilla and 1 tsp almond extract, or any other flavor
2 lbs. sifted confectioners’ icing sugar
Directions:
1. Dissolve salt in warm water; add extract and shortening, beat until fluffy.
2. Add Cremora and sugar. Beat at medium speed until creamy. This recipe will ice and fill two 8"-layer cakes.
Cream Cheese Frosting
Prepare as above, replacing half of the shortening with cream cheese. Additional confectioner’s sugar may be required for decorating. You can also add sweet unsalted butter instead of part of the shortening and use fresh lemon juice instead of almond extract.
Chocolate Fudge Frosting
Ingredients:
3/4 cup Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type)
3/4 cup sweet butter (or) 1-1/2 cups sweet unsalted butter, softened
2/3 cup cream, evaporated milk, or Pastry Pride (Non-Dairy Whipped Topping)
2 tsp vanilla
1 tsp salt
1-1/2 cups unsweetened cocoa powder
2 lbs. sifted confectioners’ icing sugar
Directions:
1. Mix softened butter and shortening together; add liquid, flavoring, and salt; beat until fluffy.
2. Sift cocoa powder and confectioners’ sugar; continue mixing on low to medium speed until fluffy.
Whipped Buttercream Frosting
This frosting is reminiscent of bakery frosting, perfect for cake frosting and simple decorations.
Ingredients:
2 cups Sweetex Shortening or Richardson Oilseed Ice-It (high ratio bakery type) (May substitute 1 cup unsalted sweet butter + 1 cup shortening)
1/2 – 3/4 cup heavy whipping cream (Manufacturing 30-40% fat)
2 teaspoons butter/vanilla flavor or your favorite
1/2 - 1 teaspoons salt
2 pounds confectioners’ icing sugar, sifted
Directions:
1. Cream shortening, whip cream, flavoring, and salt until fluffy.
2. Gradually add confectioners’ sugar, a small amount at a time.
3. Beat at medium to high speed until fluffy. Adjust consistency with extra whipping cream or confectioners’ sugar if needed.
Chocolate Kahlua Frosting
Ingredients:
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
5 tablespoons boiling water
3 tablespoons Kahlua
1/2 cup sweet unsalted butter, softened.
4-5 cups confectioners' icing sugar, sifted.
1/4 teaspoon ground cinnamon
Directions:
1. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir until the cocoa forms a soft mass.
2. Add the butter and blend with an electric mixer on low speed until soft and well combined.
3. Add the confectioners' sugar and cinnamon; beat on low speed until the sugar is incorporated.
4. Increase the mixer speed to medium and beat until the frosting lightens and becomes fluffy, for about 2 minutes or more.
White Chocolate Cream Cheese Buttercream
Ingredients:
12 ounces white chocolate chopped – Guittard White Satin (or) Belgium - high cocoa butter content.
12 ounces cream cheese softened – May use ½ Cream Cheese & ½ high ratio shortening.
8 ounces (2 sticks) unsalted butter, softened - room temp.
1-1/2 teaspoon vanilla
2 tablespoons lemon juice, freshly squeezed and strained (or) high quality lemon powder flavor or emulsion
4 cups confectioners' sugar, sifted (optional)
Directions:
1. Melt the chocolate and set aside to cool until lukewarm.
2. Beat the cream cheese and butter until smooth. Gradually add the melted chocolate, vanilla, and lemon juice; mix until well blended.
3. Add sugar and beat until frosting is light and fluffy. Adjust consistency with extra confectioners’ sugar if needed. Store refrigerated for up to 2 weeks.
Mock Italian Buttercream
Sugar Syrup:
1/2 cup water
-1 1/4 cups sugar
Meringue:
1/2 cup meringue powder
1 cup cold water
1/4 teaspoon extra fine salt
1/3 cup sugar
Frosting:
3 cups (6 sticks) unsalted butter, softened at room temperature
1/2 to 3/4 cup high ratio vegetable shortening (optional)
2 tablespoons vanilla or preferred flavoring
Directions:
1. Sugar Syrup: Combine water and sugar in a small, nonstick saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Cook without stirring until the syrup reaches at least 240°F but no higher than 250°F. Remove from heat.
2. Meringue: While the syrup cooks, combine meringue powder, cold water, and salt in a mixer bowl. Beat at high speed until foamy, then gradually add sugar while beating until the mixture is stiff.
3. When the syrup reaches 240°F to 250°F, pour it down the side of the mixing bowl with the mixer running at low speed. Allow the mixture to cool to 80°F.
4. Frosting: Once the meringue is cool, add butter gradually, a few pieces at a time, with the mixer running at medium speed. The mixture may appear curdled but continue mixing until it becomes smooth and fluffy. Add vanilla or preferred flavoring. For decorations, add chunks of vegetable shortening at this stage.
Note: Use the buttercream within 4 hours or refrigerate until needed. This versatile frosting is commonly used on wedding cakes due to its silky texture and ability to be flavored and colored in various ways. Use your imagination with any flavor. It freezes well for future use, bring to room temperature and remix with wire beater to develop original consistency.
Different Flavor Ideas for Italian Buttercream:
Coconut, add 1/2 teaspoon coconut flavoring and 1/2 cup coconut milk powder.
Chocolate, add cooled dark, milk or white chocolate ganache, or melt 1 cup bittersweet chocolate, cool to room temperature, and combine with reserved butter.
Raspberry or other fruits, add 2 tablespoons purée.
Lemon or orange, -add fresh zest and juice. Alternatively, add lemon or orange juice powder to the egg whites before beating.
Cream Cheese Version:
In the mixer bowl, whip the cream cheese until very light and fluffy. Scrape down the bottom and sides of the bowl several times with a spatula to ensure thorough whipping. Gradually add small amounts of Italian Buttercream to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should resemble softly whipped cream. Increase the speed to medium-high and beat until the frosting achieves a stiff consistency like whipped cream. Add extra vanilla, for enhanced cream cheese flavor, you may also add a small amount of lemon juice, lemon, cream cheese emulsion or powder flavoring. You can use the frosting immediately or chill it to firm up a bit (re-whip before using).
Swiss Meringue Buttercream
You can flavor it with any extract you choose; or see the tips below for flavor ideas.
Ingredients:
1 1/4 cups sugar
1/2 cup (3 large) egg whites (or) use equivalent of meringue and water to equal 1/2 cup egg whites
1/8 teaspoon salt, extra fine
2 cups (4 sticks) unsalted butter softened- room temperature.
Directions:
1. Combine egg whites, sugar, and salt in a large mixing bowl.
2. Place over a saucepan of simmering water and whisk constantly until the mixture reaches 161°F.
3. Attach the bowl to your mixer and beat the meringue with the whisk attachment until stiff.
4. Add the butter gradually, mixing each addition thoroughly. Scrape down the sides to ensure all the meringue is incorporated.
5. Add your choice of flavoring.
Note: If the frosting seems soft, chill for 15 minutes before using. Store for up to 6 months in the freezer or up to 1 week in the refrigerator. Use the buttercream within 4 hours or refrigerate until needed. This versatile frosting is commonly used on wedding cakes due to its silky texture and ability to be flavored and colored in various ways. Use your imagination with any flavor. It freezes well for future use, bring to room temperature and remix with wire beater to develop original consistency.
Different Flavor Ideas for Swiss Meringue:
Coconut, add 1/2 teaspoon coconut emulsion or powder flavoring and 1/2 cup coconut milk powder.
Chocolate, melt 1 cup bittersweet chocolate, cool to room temperature, and combine with reserved butter.
Raspberry, or other fruits, add 2 tablespoons purée and concentrated flavoring.
Lemon or orange, - add fresh zest and juice. Alternatively, add lemon or orange juice powder to the egg whites before beating.
Cream Cheese Version: Whip cream cheese until light and fluffy. Gradually add Swiss Buttercream, stirring until combined. Increase speed to achieve stiff whipped cream consistency. Add vanilla, salt, and lemon juice to taste. Use immediately or chill before using.
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