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Flavored Buttercream Frosting

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Flavored Buttercream Frosting Recipe Flavored Buttercream Frosting Recipe

These frostings from our Sift magazine are an adaptation of a classic Italian buttercream, with all of its spreadability, piping prowess, and versatility. Our secret ingredient is meringue powder, which makes the frosting more stable and enables it to take on a broad range of flavors.

At a glance

Prep
Total
Yield
4 1/2 to 5 cups

Nutrition information

Ingredients

  • 1 1/4 cups sugar
  • 1/8 teaspoon salt
  • 1 cup water water, divided
  • flavoring liquids as called for below
  • 1/2 cup meringue powder
  • 1 1/2 cups unsalted butter, at room temperature
  • 1/2 cup vegetable shortening, or an additional 1/2 cup unsalted butter
  • vanilla extract or other flavoring as called for below

  • 8 3/4 ounces sugar
  • 1/8 teaspoon salt
  • 8 ounces water, divided
  • flavoring liquids as called for below
  • 3 ounces meringue powder
  • 12 ounces unsalted butter, at room temperature
  • 3 1/4 ounces vegetables shortening, or an additional 4 ounces unsalted butter
  • vanilla extract or other flavoring as called for below

  • 248g sugar
  • 1/8 teaspoon salt
  • 227g water, divided
  • flavoring liquids as called for below
  • 85g meringue powder
  • 340g unsalted butter, at room temperature
  • 92g vegetables shortening, or an additional 113g unsalted butter
  • vanilla extract or other flavoring as called for below

Instructions

  1. Combine the sugar, salt, and 1/2 cup of the water in a medium saucepan, and bring to a boil, stirring occasionally until the sugar dissolves. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240°F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk.
  2. Add the remaining 1/2 cup water and appropriate flavoring or concentrate for your chosen flavor. Sprinkle the meringue powder over the hot liquid, and whisk slowly until the powder dissolves.
  3. Increase the mixer’s speed to medium and beat until the mixture begins to get foamy, then turns white and increases in volume. Turn the mixer’s speed to high, and beat for 3 to 4 minutes, until the mixture is thick and glossy-looking.
  4. Add the butter a few tablespoons at a time, with the mixer running. The mixture will thin out and look a little curdled for awhile; don’t let that throw you. Keep the mixer going and add the rest of the butter. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. The frosting will transform itself into a smooth, silky, fluffy mass as you go.
  5. Add the vanilla or other flavoring, mix well, and use to frost cooled cake layers.

Nutrition Information

  • Serving Size2 tablespoons, 22g
  • Servings Per Batch36
Amount Per Serving:
  • Calories111
  • Calories from Fat81
  • Total Fat9g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol18mg
  • Sodium22mg
  • Total Carbohydrate8g
  • Dietary Fiber0g
  • Sugars8g
  • Protein1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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