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35
Swiss Buttercream
Swiss buttercream, a more forgiving and stable
version, will be ready to use immediately after making
and can be used for traditional frosting and piping.
Makes about 6 cups
8 large egg whites
1¾ cups granulated sugar
½ teaspoon kosher salt
5 sticks (600g) unsalted butter, cold and
cut into 1cm cubes and at room temper-
ature
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Put egg whites, sugar and salt in the Cuisinart
®
mixing bowl. Place bowl over a pan of
simmering water and whisk the whites
constantly until the temperature reaches 60°C.
Place bowl on mixer. Attach the chef’s whisk.
Once whites come to temperature, mix on
Speed 10, until cool, about 15 minutes. Once
cool, decrease speed to 3 and add the butter,
piece by piece, until each is fully incorporated
before adding the next. Scrape down the entire
bowl as necessary.
Once all the butter is added, add the lemon
juice and vanilla extract and mix until fully
incorporated, about 1 minute. Increase speed
to 8 and beat until smooth and silky, about 2 to
3 minutes.
Use immediately or store in an airtight
container for up to 10 days.
TIP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 115 (72% from fat) • carb. 7g • pro. 1g
• fat 9g • sat. fat 7g • chol. 25mg • sod. 9mg
• calc. 0mg • fibre 0g
Chocolate Frosting
A light and fluffy classic.
Makes about 3 cups
4 cups confectioners’ sugar, sifted
120g unsweetened chocolate, melted and
cooled
60g semisweet chocolate, melted and
cooled
8 tablespoons (1 stick) unsalted butter,
cut into 1cm pieces and at room tem-
perature
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
10 to 12
tablespoons milk or cream
Put all ingredients except the milk or cream
into the Cuisinart
®
mixing bowl. Attach the
chef’s whisk and mix on Speed 2 for 2
minutes. Add 8 tablespoons of the milk.
Increase speed to 5 and beat until smooth and
fluffy, about 4 minutes. Scrape the entire bowl
as necessary. Add remaining milk, tablespoon
by tablespoon, as needed for spreadability.
Nutritional analysis per serving (2 tablespoons):
Calories 158 (39% from fat) • carb. 24g • pro. 1g
• fat 7g • sat. fat 5g • chol. 12mg • sod. 30mg
• calc. 21mg • fibre 1g
Cream Cheese Frosting
A classic cream cheese frosting, perfect for a variety
of cakes, especially carrot and chocolate.
Makes 4 cups
5½ cups confectioners’ sugar
¼ teaspoon kosher salt
450g cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter,
cut into 2cm pieces and at room
temperature
2 teaspoons pure vanilla extract
Sift the sugar into a small bowl and reserve.
Put cream cheese in the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix on
Speed 4 until smooth, about 1½ to 2 minutes.
Add butter and beat until fully incorporated
and smooth, stopping to scrape down as
necessary. Reduce speed to 2 and, with
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