Monday, April 12, 2010

Favorite Frostings

I'm late in posting this but I have to share my two favorite frosting recipes. I made two other batches (two dozens each) of birthday cupcakes aside from the ice cream cones ones a while back. One batch was for Miss T's birthday party at the bowling alley and the other was for my niece Sara. As mentioned before, I am still in process of trying to find that perfect vanilla cupcake recipe. So no cake recipe here yet. Butter cream frosting though, everyone's favorite is definitely the French Butter cream. The thing to keep in mind regarding this recipe is that because of the high amount of egg yolks, it has a pale yellow color that may not work if you want to color it to a specific color. Miss T wanted pink frosting, of course. Instead of pink, I could only get a salmon color out of it.

Vanilla cupcakes with French Buttercream

French Butter Cream Frosting

6 egg yolks, room temperature
1 lb of butter (4 sticks), room temperature
6 oz sugar
1/3 cup water
2 tsp vanilla

Using the whisk attachment, whisk the egg yolks until it is light. While the eggs are whisking, heat sugar and water until 240F. Pour the sugar syrup in a stream in the egg yolk slowly. Let it whisk until the mixture is cool. Cut up the room temperature butter into pieces. Put butter in one piece at a time, adding the next one only when the previous one have been incorporated. The frosting can be made ahead. If it is just the night before, I would just leave it on the counter. I put in the refrigerator and ended up with a block of butter the next morning. Just let it rest and get close to room temperature again. Stick it back in the mixer and whip it back up.

More cupcakes!!

My second favorite frosting recipe is a Swiss Meringue Frosting. The process and recipe is exactly the same as the French Butter Cream recipe, except use 5 egg whites instead of the yolks. Whip the egg whites with a pinch of cream of tartar until stiff peaks. Then just pour the hot sugar syrup in the egg whites in a slow stream. You could start adding the butter right after the sugar syrup. The mixture will look a bit too light and foamy right up until your last stick of butter, then all of a suddenly it will look like butter cream.

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