ITALIAN MERINGUE BUTTERCREAM FROSTING WITH HONEY
This recipe uses only honey as a sweetener and is thus a perfect option for people wanting to avoid refined sugar! It makes enough to frost 1 layer cake or about 40 cupcakes.
Provided by Jana
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 40
Number Of Ingredients 4
Steps:
- Pour honey into a small saucepan over medium heat. Heat until a thermometer inserted into the saucepan reads 240 degrees F (115 degrees C).
- While honey is heating up, beat egg whites in a stand mixer fitted with the whisk attachment until stiff peaks form. Slowly and gradually pour hot honey into the egg whites, keeping the mixer on medium-high speed. Keep mixer going until the bowl cools to room temperature.
- Add pieces of soft butter gradually, with the mixer still going. Add vanilla extract. Keep mixing until mixture comes together and is the consistency of buttercream, up to 10 minutes.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 7 g, Cholesterol 18.3 mg, Fat 6.9 g, Protein 0.6 g, SaturatedFat 4.4 g, Sodium 56.3 mg, Sugar 7 g
HONEY AND SPICE BUTTERCREAM FROSTING
This recipe was in a cooking magazine. They showed it on top of bread and a cake. It looked awesome. I have not made it myself. This was used with a Honey Pumpkin cake.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine gelatin and 2 tablespoons water and let set for at least 10 minutes.
- Bring honey and sugar + 2 tablespoons water to a boil in a small saucepan.
- Reduce heat to low and simmer 5 minutes.
- Remove from heat and let cool 3 minutes.
- Stir 2 tablespoons of honey mixture into gelatin mixture until dissolved.
- Whisk remaining honey syrup along with salt and cinnamon into this mixture.
- Strain into a medium size bowl and beat, using an electric mixer on high speed until double in volume and completely cool, about 10 minutes.
- Add butter, 2 tablespoons at a time, while continuously beating.
- Stir in vanilla and use immediately of chill.
- Rewhip before spreading on cake or bread.
Nutrition Facts : Calories 945.6, Fat 80.6, SaturatedFat 51, Cholesterol 213.5, Sodium 866, Carbohydrate 61, Fiber 0.7, Sugar 60, Protein 1.5
CARDAMOM INFUSED HONEY BUTTERCREAM FROSTING
Ever watch Cupcake Wars? Well, on there I've seen alot of cardamom used...a spice I'd never had or even tasted, and since I'm so into cupcakes, I thought I had to try it! So today my friends I came up with this most wonderful frosting... I used my recipe for dreamsicle cupcakes for the cupcakes.
Provided by Wendy Rusch
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. In a med bowl, beat together butter, honey and cream until very smooth and creamy, at least one minute. Then add 2 c of the powdered sugar and beat until smooth, then add remaining powdered sugar, cardamom and the salt. Beating until smooth and creamy.
- 2. Frost your cooled cupcake or cake of choice.
HONEY BUTTERCREAM
Make and share this Honey Buttercream recipe from Food.com.
Provided by Your Mom
Categories Dessert
Time 15m
Yield 2 8 inch rounds
Number Of Ingredients 7
Steps:
- 1. Make the cake layers, following the instructions for the whipped cream cake.
- 2. While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
- 3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.
- 4. Add the butter pats, a third at a time, beating until smooth.
- 5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
- 6. Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.
Nutrition Facts : Calories 1929.8, Fat 138.4, SaturatedFat 87.5, Cholesterol 366, Sodium 171.7, Carbohydrate 176.5, Fiber 0.5, Sugar 145, Protein 9.5
CHAI CUPCAKES WITH CINNAMON-HONEY SWISS MERINGUE BUTTERCREAM: RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 19
Steps:
- Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.
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