Best Meringue Buttercream For Mocha Majolica Recipes

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COFFEE AND MOCHA BUTTERCREAMS



Coffee and Mocha Buttercreams image

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.

Provided by Ruth Cousineau

Categories     Coffee     Chocolate     Dessert     Christmas     Kid-Friendly     Quick & Easy     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored

Number Of Ingredients 11

2 cups sugar, divided
3/4 cup water
6 large egg whites at room temperature 30 minutes
2 tablspoons plus 1 teaspoon instant-espresso powder
1 tablspoon pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened
6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm
Equipment: a candy thermometer; a stand mixer fitted with whisk attachment
a stand mixer fitted with whisk attachment

Steps:

  • Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
  • At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
  • When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
  • Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.

MERINGUE BUTTERCREAM



Meringue Buttercream image

If icing becomes too soft for piping, stir over ice water to stiffen. If it's been stored in the refrigerator, bring it back to room temperature and rewhip.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 5

1 1/4 cups sugar
1/3 cup water
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, cut into small pieces

Steps:

  • In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
  • Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
  • With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.

MARTHA'S SWISS MERINGUE BUTTERCREAM



Martha's Swiss Meringue Buttercream image

Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet. The finished buttercream will be stable-meaning it won't separate and turn grainy-and is easy to work with: it spreads over cakes like a dream, takes well to food coloring, and can be piped into all sorts of creative designs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 30m

Yield About 6 1/2 cups

Number Of Ingredients 5

1 3/4 cups sugar
6 large egg whites
Pinch of kosher salt
5 sticks unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heatproof mixing bowl. Set bowl over (not in) pan of simmering water and whisk until whites are warm to the touch and sugar has dissolved, 2 to 3 minutes. (Test by rubbing between your fingers; mixture should feel smooth.)
  • Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff, glossy peaks form and mixture has cooled completely, about 12 minutes.
  • Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Don't worry if buttercream appears curdled at this point; it will become perfectly smooth again with continued beating.) Beat in vanilla.
  • Switch to paddle attachment and beat on lowest speed to remove air bubbles, 3 to 5 minutes. If using buttercream the same day, cover bowl with plastic wrap and let stand at room temperature until ready to use.
  • If not using the same day, transfer buttercream to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, then beat with paddle attachment on lowest speed until smooth and pliable, about 10 minutes.

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