Frostings

Blog post #157 of 365

I'm always searching the net for frosting recipes. These are a variety of good ones all stolen and not credited. I think "Martha" stole them and I got them from her. This post is for me but you can use them too.

Frostings:

Chocolate  

• 12 ounces cream cheese, softened
• 1 1/2 sticks unsalted butter, softened
• 4 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• Salt
• 1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
• 1 1/2 cups sour cream
• Directions

1. Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in sour cream until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.

• Cream Cheese  
• 2 pounds cream cheese, softened
• 2 sticks unsalted butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons pure vanilla extract

Directions

1. Beat cream cheese, butter, and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.

Basic Buttercream 

• 6 sticks unsalted butter, softened
• 9 cups confectioners' sugar
• 1 1/2 teaspoons pure vanilla extract

Directions

Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more.

Meringue 

• 1 1/4 cups sugar
• 1 1/2 tablespoons light corn syrup
• 5 large egg whites, room temperature

Directions

1. Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
2. Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
3. Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

   Sticky Whipped  

   • 3 large egg whites
   • 3/4 cup sugar
   • Pinch of salt
   • 1/3 cup water
   • 1/4 teaspoon pure vanilla extract

   Directions

   In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

   Chocolate Cream Cheese

   • 2 1/4 cups confectioners' sugar
   • 1/4 cup unsweetened cocoa powder
   • Pinch of salt
   • 6 ounces cream cheese, room temperature
   • 1 1/2 sticks unsalted butter, softened
   • 9 ounces bittersweet chocolate, melted and cooled slightly
   • 3/4 cup creme fraiche, or sour cream

   Directions

   1. Sift together sugar, cocoa, and salt.
   2. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.