WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 25
Classic All-American
Buttercream Icing
Use this icing for decorating cupcakes and birthday cakes. Flavor and color it anyway you’d like. It can even be refrigerated for a few weeks, brought to room temperature, mixed again and will taste perfect. If you want it to be very smooth, mix it on lowest speed for a few minutes then use right away.
INGREDIENTS
1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup shortening
Pinch of kosher salt
8 cups sifted powdered sugar
1 teaspoon pure vanilla or other desired flavoring
2 tablespoons milk, a bit more if you prefer a softer icing
2 egg whites or 4 tablespoons pasteurized egg white product
METHOD
1In bowl of stand mixer fitted with the paddle attachment, combine butter, shortening and salt. Mix on medium speed until blended. Scrape bowl. Add powdered sugar and mix on low speed for 2 minutes. Mixture will be thick. Add vanilla, milk and egg whites and mix on low speed. Scrape bowl and paddle. Mix at high speed until smooth
and fluffy.
NOTE: If you want the icing to be really white, substitute the butter for more shortening and use imitation clear vanilla extract.
Recipe courtesy Marian Getz
Coconut Pecan Icing
or German Chocolate Cake Icing
This goes perfectly with the Easy Chocolate Cake recipe. Use it as a filling or an icing. Perfect on cupcakes too.
INGREDIENTS
1 cup brown sugar
4 large egg yolks
1/2 teaspoon kosher salt or 1/4 teaspoon table salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup heavy cream
1 teaspoon vanilla extract
2 cups chopped pecans, toasted
2 cups sweetened flaked coconut, toasted
METHOD
1Preheat oven to 350 degrees. On 2 separate cookie sheets lined with foil or parchment, place coconut and pecans. Bake for 10 minutes. Use a timer since it is very easy to burn nuts and coconut. Stir and bake until golden brown. Remove and cool.
2In a medium saucepan, combine the brown sugar, egg yolks, salt, butter, cream and vanilla. Whisk until smooth. Place on low heat and stir constantly using a high heat spatula until mixture begins to thicken and is quite fluffy in appearance. This will take about 15 minutes. Remove from heat and fold in pecans and coconut.
Recipe courtesy Marian Getz
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