Re: OOPS I.S.O.:Whipped Cream Frosting

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: : Looking for a really good whipped cream frosting.Something that holds up really well and can be used for borders,flowers,etc.Thanks :) : ------------------------------------------ : www.marthastewart.com : BAKING: CAKE DECORATING : : Martha shows “Early Show” host Jane Clayson how to easily decorate a cake, using a few basic techniques. Before you begin, familiarize yourself with the different kinds of tips—leaf, ruffle, star, basket weave—by practicing on a piece of aluminum foil or waxed paper. Make sure the pastry bag is filled with a thick yet creamy icing, such as Swiss meringue buttercream. For basic, symmetrical designs, place the cake on a turntable as close to eye level as possible; try placing your turntable atop an overturned stockpot. When working with several tips, keep the ones not in use in a tumbler with a damp paper towel at the bottom, which will prevent the icing from drying out. : SWISS MERINGUE BUTTERCREAM : : : Makes 5 cups : : : : : 1 1/4 cups sugar : 5 large egg whites : 2 cups (4 sticks) unsalted butter, room temperature : 1 teaspoon pure vanilla extract : : 1. Combine egg whites, sugar, and vanilla in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. : : 2. Transfer bowl to the electric mixer. Using whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. : : 3. In a separate bowl, beat butter until creamy and fluffy. : : 4. At low speed, add butter to egg whites, mixing until smooth. Add vanilla, and continue mixing until incorporated. Use immediately. : ---------------- : ROYAL ICING : Makes 2 cups : : : 1 pound (about 4 cups) confectioners’ sugar : 5 tablespoons meringue powder : : In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners’ sugar, meringue powder, and a scant 1/2 cup water. Mix on low speed until icing is fluffy and begins to come up the side of bowl, about 5 minutes. Add more powdered sugar as needed to achieve the proper consistency. : : ---------------- : SWISS MERINGUE BUTTERCREAM : Makes about 8 cups : : : 10 large egg whites : 2 1/2 cups sugar : 4 cups (8 sticks) unsalted butter, room temperature : 2 teaspoons pure vanilla extract : : 1. Combine the egg whites and sugar in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, about 5 minutes. : 2. Transfer bowl to electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. : 3. In a separate bowl, beat butter until creamy and fluffy. : 4. Reduce speed to low, and add the butter to the egg whites until smooth. Add vanilla extract, and continue mixing until incorporated. : ----------------------- : : MOCHA BUTTERCREAM : : : Makes 4 1/2 cups : : : : : Italian Meringue Buttercream : 8 ounces semisweet or bittersweet chocolate : 1 tablespoon instant espresso powder : : 1. Make buttercream, and set aside. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate, stirring with a rubber spatula until smooth. Allow chocolate to cool to room temperature. : : 2. Dissolve espresso powder in 1 teaspoon hot water. Stir espresso mixture and cooled chocolate into buttercream. Beat until thoroughly incorporated. Use immediately. : ---------------------

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