Perfect topping for a yellow cupcake!
chocolate
frosting
Place chocolate and butter in the Cuisinart
™
mixing
bowl. Reserve.
Scald heavy cream in a small saucepan (heat until just
bubbling around edges – may be done in microwave).
Once cream starts to scald, pour it over the chocolate
and butter. Stir with a wooden spoon to cool mixture
slightly. Allow to rest for about 5 minutes.
Insert the chef’s whisk. Turn to speed 1 and gradually
increase to speed 12. Whip for about 2 minutes until
the frosting thickens and increases slightly in volume.
Note: If doubling recipe, bring the speed up only to
7 or 8, as the chocolate will spatter on the maximum
setting.
284 g
10 ounces semisweet
chocolate, chopped or chips
30 ml
2 tablespoons unsalted butter,
at room temperature
250 ml 1 cup heavy cream
Makes about 2 cups (500 ml)
On its own or flavoured, this buttercream makes the perfect frosting.
swiss
buttercream
Place egg whites and sugar in the Cuisinart
™
mixing
bowl. Place bowl over a pan of simmering water and
whisk the whites until warm and sugar is dissolved
(the liquid temperature should reach 140°F [60°C]).
Place bowl on the stand mixer. Insert the chef’s whisk.
Turn to speed 10. Set timer for 15 minutes. The object
is for the whites to whisk until cool, approximately 15
minutes. Once cool, turn stand mixer to speed 3 and
add the butter slowly, in pieces, incorporating each
piece before adding the next. Once all the butter is
added, add the vanilla and lemon juice. Turn back up
to speed 8 until the buttercream is smooth and silky.
Buttercream will keep in the refrigerator for up to
10 days.
Buttercream is very versatile – any flavouring can be
added once all the butter is incorporated.
8
large egg whites
425 ml 1¾ cups granulated sugar
1.1 L
4½ cups unsalted butter
5 ml
1 teaspoon pure vanilla extract
15 ml
1 tablespoon fresh lemon juice
Makes about 6 cups (1.5 L) , enough to frost a 9-inch (23 cm) double layer cake
A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
cream cheese
frosting
Sift the sugar into a small bowl and reserve.
Place cream cheese in the Cuisinart
™
mixing bowl.
Insert the flat mixing paddle. Turn to speed 3 and beat
cheese until smooth in consistency. Add butter and beat
until it is smooth and incorporated with the cheese.
With the stand mixer running on speed 2 slowly pour
the sugar into the mixing bowl until all is incorporated.
Mix in vanilla. Refrigerate for at least 30 minutes to set.
675 ml 2
¾
cups confectioners’ sugar
1
8-ounce (230 g) package
cream cheese, at room
temperature
60 ml
4 tablespoons unsalted butter,
at room temperature
5 ml
1 teaspoon pure
vanilla extract
Makes 2 cups (500 ml)
A deep chocolate way to frost or fill your favourite cakes.
chocolate
glaze/ganache
Place chopped chocolate in the Cuisinart
™
mixing bowl.
Place heavy cream in a small saucepan and bring to just
a simmer. Pour hot cream over chocolate. Insert the
chef’s whisk. Turn to speed 4. Mix until chocolate is
melted and the mixture comes together. Add butter
and whisk until shiny.
170 g
6 ounces bittersweet
chocolate, chopped
175 ml ¾ cup heavy cream
45 ml
3 tablespoons unsalted
butter
Makes about 1¼ cups (300 ml)
