Chocolate Swiss Meringue Buttercream Frosting

This is adapted from Martha Stewart's and Handled the heat's recipe. 1 recipe is enough for frosting a 2-layer cake or 24 cupcakes. I doubled recipe to make the buttercream to frost the basket cake.

Ingredients

Egg white - 5
Sugar - 1 and 1/4 cups
Unsalted butter - 1.5 cups, room temperature
Bittersweet chocolate - 9 oz, melted and cooled

Steps

1. Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; Whisk gently and constantly. Heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
2. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
3. Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. 

4. Beat in chocolate.

Vegan Chocolate Mousse

Ever since my niece declared herself vegan, I paid more attention to vegan baking. This thing called Aquafaba, made from chickpea brine, is quite a wonder. Now I just have to find ways to use the chickpea.

Ingredients

Chickpea brine from 1 can of chickpea - about 2/3 cup
Dark Chocolate - 1 cup dark chocolate ,melted

Steps

1. Filter the chickpea brine from a 14 oz can of chickpea. You should get 2/3 cup of liquid from the can. Pour in a stand mixer bowl.

2. Using whisk on high speed to beat the liquid until a stiff peak forms.

3. In another bowl, melt the chocolate chunks with double boiler
4. Stir in the fluffy chickpea mixture into the melted chocolate, adding the fluffy mixture 1/3 cup at a time. Stir until fully combine and no white bites appears. 

5. Fill glasses with the chocolate mousse and refrigerate one hour.

Enjoy with extra grated chocolate, fresh berries, nuts or coconut.

Vegan Chocolate Buttercream

Ingredients

Powdered sugar - 8 cups

Cocoa powder - 1 cup

Palm shortening or vegan butter or combination  - 1 cup
Coconut milk - 1/2 cup

Vanilla extract - 2 tsp

Steps

Add all ingredients in stand mixer and beat on low for 30 seconds, slowly increase speed to high and blend for one minute. If needed, add coconut milk to thin it or add powdered sugar to thicken it.

Cream Cheese Buttercream Frosting

There are difference variation of the cream cheese frosting. For my first try, I use the Wilton's cream cheese frosting recipe. It makes about 6 cups of frosting.

Ingredients

Unsalted butter - 1 cup,  softened
Cream cheese - 16 oz, softened

Confectioners' sugar - 8 cups, about 2 pounds
Milk - 1 TBSP

Steps

1. In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. 

2. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

Note

According to cook's illustrated, "The U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours (that includes time spent making the food). In general, that seems like sound advice. However, we feel comfortable leaving the frosting for our Simple Carrot Cake with Cream Cheese Frosting (see related content) out for up to 8 hours, since we know that sugar acts as a preservative and that the amount we use is more than 50 percent of the weight of the cream cheese."

Swiss Meringue Buttercream

I have struggled with piping flowers with buttercream. Now with Swiss meringue buttercream, piping becomes much easier. Also this buttercream can keep its form at room temperature very well. 

Ingredients

6 egg whites
1 and 1/2 cups granulated sugar

1 and 1/2 cups unsalted butter, cubed, slightly softened
Pinch of salt
This is enough to frost an 8" cake. If you want to pipe decorations, you should make at least 50% more.

Steps

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160°F on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.

Egg Free Royal Icing

This is from Art of Dessert blog. It makes about 2 1/2 cups icing.

Ingredients

Cream cheese - 2 oz, softened to room temperature
Corn syrup - 2 TBSP
Vanilla extract - 1 tsp
Milk - 1/4 cup
Powdered sugar - 4 and 1/2 cups (depends on the desired consistency)
Gel food color - as needed

Steps

Using an electric mixer, beat together cream cheese, corn syrup and vanilla extract until smooth. Mix in milk. Slowly add the powdered sugar, one cup at a time until the frosting is at the desired consistency. Decorate the cookies and allow the icing to dry for 24 hours before transferring the decorated cookies.

Royal Icing

This is the Wilton recipe with Meringue powder. The icing is good for piping on cookies. If you want flood consistency icing, you need to add more water, half tablespoon at a time, until the icing can be dropped off on surface and smoothed out in 15 seconds or so.

Ingredients

Meringue Powder - 3 TBSP
Confectioners' sugar - 4 Cups (about 1 lb.)
Warm water - 6 TBSP

Steps

Add meringue powder and icing sugar, slowly add half the water and turn on the mixer to medium. Add the rest of the water and turn mixer to full speed and allow it to mix for around 8-10 minutes, or until icing is soft and fluffy.

Make sure to use grease free spoon or spatula to stir.

Chocolate Plastic and Chocolate Rose

I wanted a chocolate rose to decorate a cake, and found this recipe that seemed easy to follow. It worked really well. It was striking when placed on the red cake.

Ingredients

White chocolate - 1/2 lb

Light corn syrup - 1/4 cup

food coloring (optional)
This recipe can also be made with milk or dark chocolate. The procedure for milk chocolate is the same, but if you are using dark chocolate, increase the amount of corn syrup to 1/3 cup.

Steps

1. Melt the chocolate completely over a double boiler.
2. Add light corn syrup in melted chocolate and stir until the mixture is thoroughly combined.

3. Spoon the chocolate onto a large sheet of plastic wrap, and wrap it securely. Allow the chocolate to cool and solidify at room temperature, for at least 6 hours or overnight.

4. Soften the hardened chocolate by kneading it with glove-covered hands, or microwave it in short 10-second intervals until it becomes soft enough to work with. Continue to knead until it is smooth and pliable. Do not worry if your chocolate plastic has lumps--these can be worked out through the kneading process. Dust your hands with powdered sugar if the chocolate begins to stick. At this point, you can divide it and knead different food coloring into the chocolate, if desired. Be sure to change your gloves between batches to avoid muddying the colors.
5. Dust your work surface with a thin layer of powdered sugar if needed. Roll out the chocolate plastic to work on.
6. Now you’re ready to decorate with your chocolate plastic! You can cut out shapes or letters with cookie cutters or a knife, or form the chocolate plastic into ribbons and bows, or use large sheets of plastic to wrap entire cakes. You can check out this photo tutorial on how to make chocolate roses.

7. Gather remaining scraps of chocolate plastic and wrap tightly. Store in a cool cupboard and use within 2-3 weeks. To re-use, repeat the softening instructions in step 4.

Chocolate Butterfly

I used a couple of chocolate butterflies on my latest cake. The same technique can be used to create other decorations, such as laces, and letter patterns.

Steps

1. Melt some semi-sweet chocolate chips in microwave. The scope it in a piping bag fitted with small writing tip.

2. Put a piece of parchment paper over the butterfly pattern, and pipe butterfly wings on parchment paper

3. Fold the parchment paper for each butterfly in the middle, and place it on a wedge made by bending a construction paper. Then pipe the butterfly body so that the wings are connected.

4. Wait for the chocolate to dry thoroughly and use for decoration.

Chocolate Buttercream Frosting

This is the Wilton recipe.

Ingredients

Vegetable shortening - 1/2 cup
Butter, softened - 1/2 cup (1 stick)
Cocoa powder - 3/4 cup or  unsweetened chocolate squares, melted - 3 oz
Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups  (approximately 1 lb.)
Milk - 3-4 TBSP

Steps:

Stiff Consistency

1. In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Add milk and beat at medium speed until light and fluffy.
4. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Chocolate Mocha Icing

Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing

Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing

Add 3-4 tablespoons light corn syrup, water or milk.

Vanilla Buttercream Frosting

The icing is Wilton's fluffy buttercream icing recipe.

Ingredients:

Crisco solid vegetable shortening - 1 cup
Butter softened - 1 cup

Vanilla extract - 3 tsp

Salt - 1 tsp
Sifted confectioners' sugar - 7 cups
Heavy whipping cream - 3/4 cups

(Option) Icing color - Wilton icing color

Yield: 7 and 1/2 cups buttercream, medium consistency

Steps:

1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Gradually add heavy cream; beat at medium speed until light and fluffy. It may be necessary to add additional sugar/cream for the correct consistency.
4. Keep bowl covered with a damp cloth until ready to use.

To add color, use toothpick to take some icing color and mix in the icing. Keep add more icing color until you get to the color desired. Frosting can be stored in refrigerator for 4 days.

Rolled Marshmallow Fondant

This is the Wilton Recipe, with adaptation to used the stand mixer instead of hand kneading.

Ingredients

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening

Makes about 2 pounds marshmallow fondant.

Instructions:

1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
I used an oven, set to 200°F, and leave the oven-safe bowl in for 5 minutes.

2. Grease the mixer bowl and the dough hook well with vegetable shortening.

3. Transfer the marshmallow in the mixer bowl, pour in 3/4 of the confectioners' sugar on top. Set mixer to low speed to start mixing. Continue kneading, adding additional confectioners' sugar. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing.

3. It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

4. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
5. To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.