Maple Meringue Buttercream Recipes
Make this with our Maple Layer Cake.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Recipe From foodnetwork.com
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Recipe From allrecipes.com
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
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PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
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Feb 1, 2020 What is Swiss Meringue Buttercream? Swiss meringue buttercream joins other varieties—French and Italian—as a stable, not …
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- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
MAPLE FROSTING (ITALIAN BUTTERCREAM) RECIPE - SERIOUS EATS
From seriouseats.com
Oct 3, 2018 Maple Frosting (Italian Buttercream) Recipe Sweetened with maple syrup alone, this buttercream frosting has a uniquely mild …
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Oct 3, 2018 Maple Frosting (Italian Buttercream) Recipe Sweetened with maple syrup alone, this buttercream frosting has a uniquely mild …
5/5 (1)
Total Time 45 hrs
Category Dessert, Cakes, Frosting, Ingredient
Calories 105 per serving
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Dec 8, 2019 Step by step instructions. Cream butter, maple syrup, salt, vanilla, and cornstarch for a minute until smooth. Start adding the powdered sugar one cup at a time. Once all the powdered sugar is in – continue to …
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Dec 8, 2019 Step by step instructions. Cream butter, maple syrup, salt, vanilla, and cornstarch for a minute until smooth. Start adding the powdered sugar one cup at a time. Once all the powdered sugar is in – continue to …
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Dec 13, 2017 Whisk the egg white, maple syrup and cream of tartar (or lemon juice) in the medium bowl and place it atop the pot with the water (make sure water is at a low gentle simmer). Heat the mixture until 160f …
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Feb 12, 2023 Jump to Recipe These fluffy little cloud-like coconut cakes are decorated with Coconut Maple Italian Meringue Buttercream for the most adorable single-serving mini cakes ever. If you're looking for a …
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MAPLE BUTTERCREAM - MARTHA STEWART
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Feb 27, 2013 3.1 (94) 14 Reviews By Martha Stewart Test Kitchen Updated on September 28, 2016 Rate It Top our Maple-Walnut Cupcakes with this buttercream. Ingredients 3 …
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- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
- With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
AN EASY ITALIAN MERINGUE BUTTERCREAM RECIPE | CRAFTSY
From craftsy.com
Instructions. 1. Place the egg whites and salt in a stand mixer fitted with the whip attachment. Don’t start the mixer yet. 2. Heat the maple syrup in a small saucepan on …
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Transfer to the bowl of a stand mixer fitted with the whisk attachment. STEP 2. Whisk on medium speed until the mixture becomes meringue-like and has reached stiff peaks, …
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