Whipped Buttercream Frosting

iambaker.net

• 1 cup (2 sticks) butter, softened
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 32 oz confectioners sugar, sifted*
• 2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency
• pinch salt
• *You can use as little as 16 ounces if you want to decrease sugar

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

Add vanilla and almond extract.

With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.

Once incorporated, whip frosting for at least 5-7 minutes on medium high to high.

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator up to 2 weeks. Rewhip before using.

*use a very small amount of purple food coloring to make the frosting a brighter white. This takes the yellow tint from it. 

Stabilized Whipped Cream

1 c heavy whipping cream

¼ c powdered sugar

1 tsp vanilla extract

1 Tbsp instant vanilla pudding mix (you can use chocolate or any flavor you want)

Lemon Cream Cheese Frosting

8 oz cream cheese, softened

1 c salted butter, softened

2 lbs powdered sugar

2-3 T fresh lemon juice

2 t lemon zest

Mix cream cheese & butter in mixer for 2-3 minutes. Add powdered sugar & beat until smooth. Add lemon juice until the right consistency. Add lemon zest & mix until fluffy, 2-3 minutes. If too thick, add more lemon juice. If too thin, refrigerate until thick. Makes enough to frost a 2 layer cake.

Chocolate Swiss Meringue Buttercream

From: https://beyondfrosting.com/chocolate-swiss-meringue-buttercream/

5 large egg whites

1 1/4 cups granulated sugar

1 1/2 cups unsalted butter, at room temperature

2 teaspoons vanilla extract

6 ounces dark chocolate, melted

Instructions:

Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.

Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.

Stir constantly with a whisk until the mixture reaches 140°-160° The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.

In a microwave-safe bowl, microwave the chocolate 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside to cool.

Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the egg whites on low for 2 minutes then increase to medium high.

Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 5-8 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.

Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.

Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting starts to form. Slowly drizzle in the chocolate and continue beating until stiff peaks form, about 3-5 minutes.

Yield: 4 cups 

Chocolate Cloud Frosting

• 8oz quality dark chocolate (preferably 60% to 70% cocoa) chopped (can use 1/2 semisweet 1/2 100%)
• 1 cup granulated sugar, divided
• 1/2 cup water
• 4 large egg whites, at room temperature
• pinch of salt
• 1 cup butter (cut into tablespoon pieces), at cool room temperature
• 2 teaspoon vanilla extract

1. Place the chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
2. Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Put the egg whites and a pinch of salt in the bowl, then set aside. Place 4 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites.
3. Place the remaining sugar and water in a small saucepan and set over high heat. Do not stir. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). Once the sugar mixture has reached a boil, remove the lid and attach or hold a candy/food thermometer to the side of the saucepan and cook until the sugar mixture reaches 230F.
4. Once the syrup reaches about 230F/ 110C, immediately begin to whip the eggs whites on high speed until foamy. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds.
5. Meanwhile, continue to cook the syrup until it reaches between 240F and 245F. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped.
6. Once the syrup reaches temperature, remove it from heat immediately and with the mixer still running on medium speed, pour the hot syrup into the egg whites in a thin, steady stream. Try to avoid getting the syrup on the sides of the bowl or beating it too fast (the syrup will splatter on the sides & make little shards of sugar)
7. Beat until the egg white mixture triples in volume, turns super white and glossy, hold stiff peaks and the bottom of the bowl has cooled. This is now basically marshmallow fluff or meringue frosting. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point.
8. With the mixer running on high speed, add the butter one piece at a time. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Don't worry; its supposed to happen. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. It may take up to 5 minutes to reach this point. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. It's not the end of the world! Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. Add in the vanilla and continue whipping for another 3 minutes.
9. Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or you'll end up with chocolate pieces throughout your frosting. Likewise, make sure that its not warm, or it will melt the frosting. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. Return the bowl to the mixer and beat until smooth and uniform in color; 1 to 2 minutes. Woohoooooo! Your chocolate cloud buttercream is now ready to use!

Cream cheese frosting

8 oz. cream cheese, softened {not reduced fat}
7 T. unsalted butter, softened
4 c. confectioners' sugar
3/4 vanilla
Pinch of salt