CAKE ICING & TOPPINGS
White or Chocolate Buttercream Icing
This icing is easy to make and is so creamy. Great for icing my Chocolate and Vanilla Log Cake or any cake.
White:
3 foil-wrapped bars (6-ounce package) NESTLE Premier White Baking Bars, broken up
1/4 cup whipping cream (I substitute milk)
1 cup (2 sticks) cold butter, cut into pieces
1 cup confectioners' sugar
Chocolate:
6 ounces chocolate chips or any semi-sweet bars, broken up
Melt over hot (not boiling) water, the bars or chips with the cream or milk. Stir until melted and mixture is smooth. Transfer to large mixer bowl; cool to room temperature.
Gradually beat in cold butter and confectioner's sugar; continue beating until light and fluffy. Buttercream may be made 1 to 2 days ahead of time and refrigerated; beat until light and fluffy before using.
Makes about 3 cups of frosting.
Chocolate Cocoa Glaze
2 Tablespoons butter or margarine
2 Tablespoons cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
In small saucepan over low heat, melt butter; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remover from heat; cool slightly. Gradually blend in powdered sugar and vanilla.
Makes about 3/4 cup glaze. Great to use for my Chocolate and Vanilla Log Cake.
Buttercream Icing
For 2 cups...............................................For 3 cups
2/3 cup sugar...........................................1 cup
1/4 cup water.........................................1/3 cup
4 slightly beaten egg yolks.......................6 egg yolks
1 teaspoon vanilla.............................1 1/2 teaspoon
1 cup unsalted butter softened.....................1 1/2 cups
In a heavy pan, mix sugar and water. Bring to a boil. Remove from heat.
Gradually stir about half of the sugar mixture into the slightly beaten egg yolks. Return all of egg yolk mixture to pan. Bring mixture to a gentle boil; reduce the heat and continue cooking and stirring for 2 minutes.Remove from heat. Stir in vanilla. Cool to room temperature.
In a large mixing bowl, beat butter on high until fluffy. Add the cooled sugar mixture, beating until combined. If necessary, chill till the icing is spreading consistency.
For Chocolate Buttercream: Prepare above, except melt semi-sweet chocolate( use 3 ounces chocolate for the 2 cups recipe or 4 ounces for the 3 cup recipe. Cool and then add to butter with the sugar mixture.
Hint: To cool the sugar mixture quickly, transfer the mixture to a bowl and set the bowl in a larger bowl with ice water. Stir the sugar mixture until cool and then add to the whipped butter.
  
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