COOKIES AND CREAM BUTTERCREAM
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
BUTTERCREAM MOUSSELINE/COOKIES AND CREAM
Provided by Food Network
Categories dessert
Time 50m
Yield butter cream for 1 (9-inch) cake
Number Of Ingredients 10
Steps:
- Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love