Category: Frosting, Sauces & Toppings

• 2 c heavy cream
• 4 tbsp unsalted butter
• 1/2 c light brown sugar
• 3/4 c granulated sugar
• 1/4 tsp fine sea salt
• 2 oz bittersweet chocolate in small pieces
• 1 1/4 c sifted high-fat Dutch-process cocoa (sift, then measure)
• 1/2 tsp vanilla extract

1. In medium saucepan, combine cream, butter, sugars and salt.
2. Bring to a simmer over medium-low heat. Simmer 45 seconds.
3. Add chocolate, whisk to dissolve, remove from heat.
4. Add cocoa, whisk until smooth.
5. Return pan to low heat and simmer sauce until glossy, whisking constantly, 20 seconds.
6. Remove from heat, stir in vanilla.

Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

Yield: 3 cups

Source: https://cooking.nytimes.com/recipes/6094-hot-fudge-sauce

Continue Reading →

• 1 c brown sugar
• 1/2 c half-and-half
• 4 tbsp butter
• pinch salt
• 1 tbsp vanilla

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Continue Reading →

• 16 oz bittersweet chocolate, chopped fine
• 16 oz heavy whipping cream

1. Place the chopped chocolate into the bowl of a food processor.
2. Heat the heavy cream in a quart-sized, microwavable container and microwave for three to four minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
3. Pour the cream over the chocolate and let stand for two minutes.
4. Process by pulsing several times until chocolate mixture is smooth.
5. Use as-is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately two hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for two to three minutes.

Source: http://www.foodnetwork.com/recipes/alton-brown/ganache-frosting-recipe-1915833

Continue Reading →

3 egg whites, room temperature
1 lb (4 cups) powdered sugar
1/2 tsp cream of tartar

Combine sugar and cream of tartar in mixer bowl. Using whip attachment, mix slowly until the sugar absorbs the egg whites. Scrape the bowl with a rubber spatula, then whip on high speed for 7 – 10 min.

Frosting dries hard, quickly. For building gingerbread houses.

Continue Reading →

• 6 tbsp butter, softened
• 40 g cocoa
• 320 g confectioner’s sugar
• 1/3 cup milk
• 1 teaspoon vanilla

1. In small mixer bowl, cream butter.
2. Add cocoa and confectioner’s sugar alternately with milk.
3. Beat to spreading consistency.
4. Blend in vanilla.
5. Add more milk if needed.

Yield: About 2 cups

Continue Reading →

For 144 mini cupcakes:

• 271 g butter
• 91 g emulsified shortening
• 724 g powdered sugar
• 54 g egg whites (about two eggs)
• 4 mL lemon juice
• 5 mL vanilla

For 48 mini cupcakes:

• 90 g butter
• 30 g emulsified shortening
• 241 g powdered sugar
• 18 g egg whites (about two eggs)
• 1 mL lemon juice
• 2 mL vanilla

For two-layer 8″ round cake (cover and decorate):

• 373 g butter
• 124 g emulsified shortening
• 992 g powdered sugar
• 75 g egg whites
• 5 ml lemon juice
• 7 ml vanilla

1. Cream together the butter, shortening, and sugar until well blended, using the paddle attachment.
2. Add the egg whites, lemon juice, and vanilla. Blend in at medium speed, then mix at high speed until light and fluffy.

Decorator’s Buttercream

• 250 g regular shortening
• 500 g powdered sugar
• 15 g egg whites
• Blend at low speed until smooth; do not whip.

Continue Reading →

• 1 3/4 cups sugar (350 grams)
• 1 cup water
• 1/4 cup orange juice (one orange)
• 4 cups cranberries
• 2 tsp. orange zest, grated

1. Combine the sugar, water, and orange juice in an enamel saucepan.
2. Bring to a boil over low heat and simmer 5 minutes.
3. Add the cranberries and cook the mixture over moderately high heat for 4-5 minutes, or until the berries have popped.
4. Stir in the orange zest and let cool.
5. Cover and chill.

From: http://www.tantemarie.com/recipes/cranberry-sauce-cranberry-chutney-with-figs/

Continue Reading →

• 6 c powdered sugar
• 1 t vanilla extract
• 1 cup boiling water
• 1/2 t salt
• 2 3/4 c high ratio shortening
• 6 oz butter, soft (1.5 sticks)

1. Combine sugar and vanilla.
2. Add boiling water and salt; whip at low speed until smooth and cool.
3. Add shortening and butter; whip until smooth.
4. Whip on med-high until light and fluffy, doubled in size, about 10-20 minutes. The buttercream will almost fill a 5 quart mixing bowl.

Untested Recipe. Source: http://baking911.com/frosting-etc/buttercream-general/whimsical-bakehouse-buttercream-0

Continue Reading →

• 3 T corn starch
• 1 cup milk (or 2 T melted butter + water to make 1 c)
• 1/2 c shortening
• 3/4 c butter
• 1 c sugar
• 1 T vanilla

1. Whisk corn starch into the milk and cook in saucepan on medium heat, stirring constantly until thick. Take it off the burner and cool until about room temperature, stirring occasionally to prevent lumps.
2. Meanwhile, put sugar into a blender and blend on high speed until superfine like powdered sugar.
3. Add sugar to butter and shortening and cream together.
4. Add vanilla. Switch to the whip attachment and add the thickened corn starch mixture (you may want to blend the corn starch mixture in the blender first if it seems lumpy or you forgot to stir enough). Whip until it’s the consistency of whipped cream.

Untested Recipe. Source: http://cakecentral.com/recipe/whipped-frosting-made-with-corn-starch

Continue Reading →

• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Untested Recipe. Source: http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html?oc=linkback

Continue Reading →