Martha Stewart - Fabulous Frostings
Basic buttercream frosting
Martha Stewart
Ingredients
* 6 sticks unsalted butter, softened
* 9 cups confectioners' sugar
* 1 1/2 teaspoons pure vanilla extract
Preparation
Beat butter and 3 cups sugar with a mixer on medium speed until combined.
Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time.
Raise speed to medium-high; add vanilla.
Beat until pale and fluffy, about 3 minutes more.
Tips
Basic buttercream frosting can be stored at room temperature for up to 2 days.
Serving Size
Enough to frost one 8-inch layer cake
Cream cheese frosting
Martha Stewart
Ingredients
* 2 pounds cream cheese, softened
* 2 sticks unsalted butter, softened
* 3 cups confectioners' sugar
* 2 teaspoons pure vanilla extract
Preparation
Beat cream cheese, butter and 1 cup sugar with a mixer on medium speed until combined.
With machine running, add remaining 2 cups confectioners' sugar, ½ cup at a time, beating well after each addition.
Add vanilla and beat until pale and fluffy, about 4 minutes more.
Tips
Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.
Serving Size
Enough to frost one 8-inch layer cake
Ganache
Martha Stewart
Ingredients
* 8 ounces bittersweet chocolate, chopped
* 1 1/4 cups heavy cream
* 1 tablespoon light corn syrup
Preparation
Place chocolate in a medium heatproof bowl.
Bring cream and corn syrup to a simmer in a small saucepan over medium heat.
Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.
Tips
Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.
Serving Size
Enough to frost one 8-inch layer cake
White frosting
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus more if needed
Preparation
Whisk together sugar and lemon juice until smooth.
If icing is too thick, add more lemon juice, 1 teaspoon at a time. Use immediately.
Serving Size
Enough to frost one 8-inch layer cake
100818
Martha Stewart
Ingredients
* 6 sticks unsalted butter, softened
* 9 cups confectioners' sugar
* 1 1/2 teaspoons pure vanilla extract
Preparation
Beat butter and 3 cups sugar with a mixer on medium speed until combined.
Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time.
Raise speed to medium-high; add vanilla.
Beat until pale and fluffy, about 3 minutes more.
Tips
Basic buttercream frosting can be stored at room temperature for up to 2 days.
Serving Size
Enough to frost one 8-inch layer cake
Cream cheese frosting
Martha Stewart
Ingredients
* 2 pounds cream cheese, softened
* 2 sticks unsalted butter, softened
* 3 cups confectioners' sugar
* 2 teaspoons pure vanilla extract
Preparation
Beat cream cheese, butter and 1 cup sugar with a mixer on medium speed until combined.
With machine running, add remaining 2 cups confectioners' sugar, ½ cup at a time, beating well after each addition.
Add vanilla and beat until pale and fluffy, about 4 minutes more.
Tips
Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.
Serving Size
Enough to frost one 8-inch layer cake
Ganache
Martha Stewart
Ingredients
* 8 ounces bittersweet chocolate, chopped
* 1 1/4 cups heavy cream
* 1 tablespoon light corn syrup
Preparation
Place chocolate in a medium heatproof bowl.
Bring cream and corn syrup to a simmer in a small saucepan over medium heat.
Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.
Tips
Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.
Serving Size
Enough to frost one 8-inch layer cake
White frosting
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus more if needed
Preparation
Whisk together sugar and lemon juice until smooth.
If icing is too thick, add more lemon juice, 1 teaspoon at a time. Use immediately.
Serving Size
Enough to frost one 8-inch layer cake
100818
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