Frosting Buttercream

frosting buttercream, looking for these recipes? check this for 4 best frosting buttercream: Lime and blackberry cloud cake,Funfetti angel food cake,Naked cake with strawberries and cream

Funfetti angel food cake

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 9 egg whites
  • 1 teaspoon cream of tartar
  • Pinch of salt
  • 1 1/2 cups caster sugar
  • 2 teaspoons vanilla extract
  • 1 cup plain flour
  • 3/4 cup Dollar Sweets Magic Star Tops sprinkles, plus extra to decorate

Vanilla buttercream

  • 250g butter, softened
  • 3 cups icing sugar mixture
  • 2 teaspoons vanilla extract
  • Pink food colouring

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease 3 x 6cm-deep, 20cm round cake pans. Line base and sides with baking paper.
  • Step 2
    Using an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla. Beat until combined. Fold in flour, then sprinkles. Divide mixture evenly between prepared pans. Level tops with a spatula.
  • Step 3
    Bake for 35 to 40 minutes, swapping position of pans halfway through cooking, or until cakes are golden and firm to touch. Cool completely in pans.
  • Step 4
    Meanwhile, make Vanilla buttercream Using electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until combined. Add vanilla. Beat until just combined. Tint icing pale pink with food colouring.
  • Step 5
    Carefully remove cakes from pans. Place 1 cake on serving plate. Spread top with 1/4 of the buttercream. Place another cake on top. Spread 1/3 of the remaining buttercream over top. Finish with remaining cake. Spread buttercream over top and sides of cake. Serve cake decorated with extra sprinkles.

Lime and blackberry cloud cake

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 375g (2 1/2 cups) plain flour, sifted
  • 3 teaspoons baking powder, sifted
  • 1/4 teaspoon salt
  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 125ml (1/2 cup) melted coconut oil
  • 1 teaspoon vanilla extract
  • 9 eggs, separated
  • 3 limes, rind finely grated, juiced
  • Pinch cream of tartar
  • 4 kaffir lime leaves, torn
  • 2 tablespoons saké
  • Fresh blackberries, to serve
  • Lime blossom, to serve (optional)
  • Icing sugar, to dust

Blackberry buttercream

  • 200g (1 1/3 cups) fresh blackberries or frozen blackberries, thawed
  • 1 lime, rind finely grated, juiced
  • 250g unsalted butter, at room temperature, chopped
  • 450g (3 cups) icing sugar mixture

Meringue frosting

  • 215g (1 cup) caster sugar
  • 60ml (1/4 cup) water
  • 3 egg whites, at room temperature
  • Pinch cream of tartar

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease two 20cm (base measurement) round cake pans and line with baking paper. Combine the flour, baking powder, salt and 1 1⁄4 cups of the sugar in a large bowl. Make a well in the centre.
  • Step 2
    Place the water, oil, vanilla, egg yolks, rind from 2 limes and 1 tbs lime juice in a large jug. Whisk to combine. Add to the well. Whisk until smooth and combined.
  • Step 3
    Use electric beaters to beat the egg white and cream of tartar in a bowl until soft peaks form. Use a large metal spoon to fold one-third of the egg white mixture into the flour mixture. Repeat in 2 more batches, with remaining egg white mixture, until just combined. Divide among prepared pans. Bake for 40 minutes or until a skewer inserted in the centres comes out clean.
  • Step 4
    Meanwhile, place the lime leaves, saké and remaining sugar, lime rind and juice in a small saucepan over medium-low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer, without stir
    ring, for 5 minutes or until thickened slightly. Remove lime leaves and discard. Pour the warm syrup over the hot cakes. Cool completely in pans.
  • Step 5
    Meanwhile, for the buttercream, place 1 cup of the blackberries and 1 1/2 tbs lime juice in a small saucepan over medium-low heat. Bring to a simmer. Cook, stirring and breaking up berries, for 5 minutes or until thickened. Push through a fine sieve into a bowl. Discard the solids. Cool. Use electric beaters to beat the butter and half the icing sugar until pale and creamy. Add the lime rind, blackberry mixture and remaining icing sugar. Beat until smooth and combined. Coarsely chop the remaining blackberries. Gently fold through the buttercream.
  • Step 6
    Remove cakes from pans. Use a serrated knife to trim the top of 1 cake and cut each cake in half horizontally. Place 1 cake base, cut side-up, on a serving plate. Spread with one-third of the buttercream. Top with the trimmed cake half. Continue layering with cake layers and the remaining buttercream, finishing with the untrimmed cake half.
  • Step 7
    For the meringue frosting, stir the sugar and water in a saucepan over low heat, brushing down the side of pan with a wet pastry brush to prevent sugar crystals forming, until sugar dissolves. Increase heat to medium-high. Cook, without stirring, until mixture reaches 115°C (soft ball stage) on a sugar thermometer. While the syrup continues to cook, use electric beaters to whisk the egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage), and with beaters on low speed, gradually add syrup to egg white mixture. Increase speed to medium and whisk for 10 minutes or until thick, glossy and cool.
  • Step 8
    Spread meringue over the cake to cover. Use a cook’s blowtorch to caramelize. Top with blackberries and blossom, if using. Dust with icing sugar.

Naked cake with strawberries and cream

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 300g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 1 Masterfoods Vanilla Bean, split, seeds scraped
  • 5 eggs, at room temperature
  • 550g (3 2/3 cups) self-raising flour
  • 200g sour cream
  • 185ml (3/4 cup) milk
  • 250g strawberries, hulled, finely chopped
  • 250ml (1 cup) thickened cream, whipped
  • 160g (1/2 cup) strawberry jam
  • Fresh flowers, to decorate
  • Small strawberries and leaves, to decorate

Frosting

  • 350g unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 600g (4 cups) icing sugar mixture, sifted

Chocolate drizzle

  • 200g white chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 1 tablespoon liquid glucose
  • Pink gel food colouring, to tint

Basil sugar

  • 4 large fresh basil leaves
  • 55g (1/4 cup) caster sugar

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease the base and side of 3 round 5cm-deep, 20cm (base measurement) cake pans and line with baking paper.
  • Step 2
    Use electric beaters to beat butter, sugar, vanilla and a pinch of salt in a bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Add half the flour and half the combined sour cream and milk. Beat on low until just combined. Repeat with remaining flour and combined sour cream and milk until just combined. Stir in the chopped strawberries. Divide mixture among the prepared pans. Smooth the surface.
  • Step 3
    Bake for 38-45 minutes or until a skewer inserted in the centres of the cakes comes out clean. Stand in pans for 15 minutes. Turn onto wire racks to cool completely.
  • Step 4
    Meanwhile, for the frosting, use electric beaters to beat the butter and vanilla in a bowl until pale and creamy. Gradually add the sugar and beat until smooth and combined. Spoon half the frosting into a piping bag fitted with a 1.5cm plain nozzle.
  • Step 5
    Place 1 cake on a serving plate. Pipe a high, thick border of frosting around edge of cake. Fill the centre with half the whipped cream. Use the back of a spoon to make indents in the cream and spoon in half the jam. Top with another cake and repeat with another border of frosting, then the remaining cream and jam. Top with the remaining cake. Pipe or spread enough of the remaining frosting to evenly cover the top and the side of the cake. Use a palette knife to smooth over the outside of the cake, allowing some of the side to show through. Place in the fridge for 1 hour to chill.
  • Step 6
    Meanwhile, for the
    chocolate drizzle, melt the chocolate, cream and glucose in a heatproof bowl in the microwave on Medium, stirring every 30 seconds, until smooth. Tint with pink colouring. Set aside to cool slightly, stirring often. Spread over the top of the cake and allow to drip down the side. Set aside to set.
  • Step 7
    For the basil sugar, place basil and 1 tablespoon sugar in a mortar. Pound with a pestle until finely crushed. Stir in remaining sugar. Pass through a coarse sieve and discard solids.
  • Step 8
    Decorate the cake with fresh flowers, strawberries and leaves. Sprinkle with basil sugar.

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