BROWN BUTTER SWISS MERINGUE BUTTERCREAM RECIPES

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BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM RECIPE ...



Brown Sugar Layer Cake With Cranberry Buttercream Recipe ... image

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Provided by Yossy Arefi

Total Time 2 hours

Yield 10 to 12 servings

Number Of Ingredients 22

3 cups/385 grams cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups/420 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 3/4 cups/385 grams light brown sugar
3/4 cup/170 grams unsalted butter, softened
1/4 cup/60 milliliters neutral oil like canola or grapeseed
1 teaspoon kosher salt
4 large egg whites, at room temperature
12 ounces/340 grams fresh cranberries (3 1/2 cups)
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters orange juice
1/2 teaspoon orange zest
1 teaspoon finely grated fresh ginger
1 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
1 teaspoon vanilla extract
Pinch of kosher salt
Sugared cranberries, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
  • Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
  • Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
  • Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  •  Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
  • Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

Nutrition Facts : @context http//schema.org, Calories 828, UnsaturatedFatContent 17 grams, CarbohydrateContent 97 grams, FatContent 47 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 27 grams, SodiumContent 401 milligrams, SugarContent 69 grams, TransFatContent 2 grams

BROWN SUGAR SWISS MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
Dec 14, 2020 · Ingredients ? 8 ounces (227 g) egg whites fresh is better, you can use boxed if needed ? 14 ounces (397 g) light brown sugar ? 3/4 teaspoon salt ? 18 ounces (510 g) unsalted butter room temperature ? 1 Tablespoon vanilla extract ? 1 Tablespoon ground cinnamon
From sugargeekshow.com
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BROWN BUTTER CAKE WITH SWISS MERINGUE BUTTERCREAM - BUTTERMILK
May 04, 2018 · 1/2 cup butter; 1 cup sugar; 195 grams cake flour; 1/2 TB baking powder; 1/2 tsp salt; 2 eggs at room temperature; 3/4 cup whole milk; 1/2 TB vanilla extract; Method. In a saucepan melt the butter and let continue to cook until you see the butter separating – brown bits falling to the bottom. Watch it carefully because it can burn quickly. Once you see the brown bits, turn it off the heat.
From buttermilkbysam.com
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BROWN SUGAR SWISS MERINGUE BUTTERCREAM RECIPE | MARTHA STEWART
Jan 31, 2011 · Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Cook's Notes
From marthastewart.com
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SWISS MERINGUE BUTTERCREAM USING BROWNED BUTTER - FOOD52
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From food52.com
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Jun 02, 2020 · Whip it to a meringue – Using a whisk attachment, whip the egg and sugar mixture until stiff peaks form and the mixture and the bowl are no longer warm to the touch. Add the butter – Once you have stiff peaks and nothing is warm, begin adding the butter a piece at a time until it has all been incorporated. Add the butter and salt and whip!
From browneyedbaker.com
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APPLE CAKE WITH BROWN BUTTER SWISS MERINGUE BUTTERCREAM ...
Sep 01, 2016 · Brown Butter Swiss Meringue Buttercream. Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a sauce pan of simmering water. The bottom of the bowl should not be touching the water. Continuously whisk the egg whites and sugar together until sugar has melted.
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SWISS MERINGUE BUTTERCREAM RECIPE | MARTHA STEWART
Dec 02, 2010 · Step 1 Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Step 2
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BROWNED BUTTER MAPLE SWISS BUTTERCREAM ? SHANI'S SWEET ART
Sep 27, 2020 · Place the salted butter into a large, shallow saucepan. Cook over med-low heat, stirring frequently until the butter... Place maple syrup in small sauce pan and cook on low until it reduces by half. Let cool completely. Combine egg whites, sugars, and salt in the heatproof bowl of a standing mixer ...
From shanissweetart.com
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BROWN SUGAR SWISS MERINGUE BUTTERCREAM RECIPE | MARTHA STEWART
I accidently used light brown sugar, so I added some molasses. This is a true swiss meringue buttercream. It is always very buttery, I served this cake to company and everyone loved it. I don't know if you've made this type of buttercream, but, it is the proper amount of butter.
From marthastewart.com
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BROWNED BUTTER CAKE WITH BROWN SUGAR SWISS MERINGUE ...
For the browned butter cake. Step 1. Preheat the oven to 350 ° F. Grease and line two 8-inch cake rounds with parchment paper and set aside. Step 2. To brown the butter, melt ½ cup (or one stick) of the butter in a small saucepan over medium-high heat. Stir the butter so the solids won’t remain in the bottom and burn.
From chsugar.com
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SWISS MERINGUE BUTTERCREAM RECIPE - BROWN EYED BAKER
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From browneyedbaker.com
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Swiss Meringue Buttercream is a luscious, silky smooth frosting that needs no improvement. However, CakeCentral.com user luvbuttercream found a way to make it even more delicious! Brown sugar adds a delicate caramel sweetness that is a perfect match with any cake flavor.
From cakecentral.com
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BROWN BUTTER CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES ...
Oct 29, 2017 · NOTE: The Brown Butter Swiss Meringue buttercream recipe has been revised to add in more regular butter. The original recipe was browning 3 cups of butter and using 3/4 of that for the cake and 1 1/2 cups for the frosting. The frosting was: 6 whites 1 1/2 cups sugar 1 1/2 cups brown butter 1 tsp vanilla
From livforcake.com
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MARY BERRY SWISS MERINGUE BUTTERCREAM RECIPES
2021-10-02 · Mary Berry’s Swiss Meringue Buttercream Recipe is a classic. It uses egg whites, granulated sugar, and butter to create a light and airy frosting that is perfect for cakes. The silkiest frosting you’ve ever tasted is made with just four ingredients in this Recipe for Swiss Meringue Buttercream.
From tfrecipes.com
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Dec 27, 2020 · Instructions. Cube the butter and set aside. Separate egg whites into a mixing bowl. Add sugar to the egg whites and whisk for about 1 min. Heat a pot of water on low heat. Once it starts to simmer, rest the mixing bowl on top of the pot and start to whisk. Keep whisking for about 7-8 mins.
From bakeswithj.com
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SWISS MERINGUE BUTTERCREAM HELP? : ASKBAKING
Mix in the cognac and cover with plastic wrap. Allow to sit at room temperature for 1 hour When the sponge has risen, add the eggs, egg yolks, flour, and salt and work with a dough hook for five minutes on speed 4. Reduce speed to slow and add the butter, stick by stick, mixing just long enough to combine.
From reddit.com
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BUTTERCREAM FROSTING TWO SISTERS - ALL INFORMATION ABOUT ...
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Jan 30, 2021 · These brown butter almond cupcakes are topped with a light, fluffy almond Swiss meringue buttercream frosting! These cupcakes are super simple but full of toasty, nutty flavor! For extra almond flavor I use both almond extract * and almond flour * in these cupcakes!
From barleyandsage.com
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HOW TO MAKE SPICED BROWN BUTTERCREAM FROSTING - GINGER ...
Nov 30, 2021 · Let the brown butter cool for 5 minutes, meanwhile, make the rest. Cream together: Add all the other ingredients to a large bowl and mix using either a stand mixer or hand mixer. Mix 2-3 minutes before adding in the brown butter. Mix until creamy. Tips: Keep in an airtight container in the fridge for 2 weeks.
From gingerwithspice.com
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From cakebloom.com
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