Buttercream Frosting – Semi Classic ๐ง
Overview:
Indulge in the velvety delight of this Semi Classic Buttercream Frosting, a timeless favorite that elevates any dessert to heavenly heights. Crafted with precision and care, this recipe promises a luscious texture and a burst of sweet, buttery flavor. Perfect for adorning cakes, cupcakes, or simply savoring by the spoonful, this frosting is sure to become a staple in your baking repertoire.
Nutritional Information:
- Calories: 376.4 per serving
- Fat Content: 33.8g
- Saturated Fat Content: 20.5g
- Cholesterol Content: 221.5mg
- Sodium Content: 32.9mg
- Carbohydrate Content: 17.1g
- Sugar Content: 16.8g
- Protein Content: 2.7g
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 pinch salt
- 2 eggs
- 6 egg yolks
- 1 teaspoon pure vanilla extract
Instructions:
| Step | Description |
|---|---|
| 1 | Cut butter into 16 chunks and set aside to soften. It’s imperative that the butter be at a cool room temperature (65 degrees). This will take about 2 hours depending on the temperature of your kitchen. |
| 2 | Place about an inch of water in the bottom of a medium saucepan and bring to a shimmer (just below the boiling point) over low heat on the stove. |
| 3 | In a large, heatproof bowl, whisk together sugar, salt, eggs, and egg yolks until well combined. You can use the stainless steel bowl of a standing mixer to save yourself from cleaning an extra bowl. |
| 4 | Place the bowl over the shimmering water, ensuring about an inch of clearance between the bowl and water. Continue to whisk the mixture gently but continuously until it reaches 165 degrees Fahrenheit on an instant-read thermometer and the eggs are foamy and starting to thicken. Be careful not to whisk too vigorously, as it may slow down the heating process. |
| 5 | Transfer the mixture to your mixer and whip on high speed until cooled to room temperature and is foamy and well aerated. If using a hand mixer, it may take some time. |
| 6 | For chocolate frosting, fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk, or white chocolate into the egg/sugar mixture after step 5. Lighten the chocolate with about 1/4 of the egg mixture, then add the chocolate/egg mixture into the egg mixture and whip for an additional 2 minutes on high before proceeding to step 6. |
| 7 | Slow the mixer to medium speed and add vanilla and butter one chunk at a time, allowing each chunk to incorporate as you go. This step takes about 5 minutes. |
| 8 | Return the mixer to high speed and whip for another 60 seconds or until the desired texture is reached. The frosting should be very light and fluffy at this point. |
| 9 | The frosting can be used immediately. Store on the counter for up to one day, refrigerate for a week, or freeze for 2 months. Re-whip the frosting to rejuvenate its texture before using it again. |
Serving:
This recipe yields enough frosting to generously cover a one eight-inch layer cake. Spread it over your favorite baked creations and watch as it transforms them into delectable masterpieces. Enjoy the creamy richness and irresistible sweetness of this Semi Classic Buttercream Frosting with every bite.
Indulge in the art of baking and elevate your desserts with this exquisite recipe. Whether for a special occasion or a simple treat, this buttercream frosting will always impress with its luxurious texture and delightful flavor. So gather your ingredients, preheat your oven, and embark on a culinary journey filled with sweetness and joy! ๐ฐโจ
