Assorted Cake Frostings

Caramel Buttercream:

Makes 5 cups

Ingredients

• 1 1/4 cups sugar
• 1/3 cup heavy cream
• 6 large egg whites
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
• 1 teaspoon pure vanilla extract

Directions

1. Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
2. Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The butter-cream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.

Strawberry Meringue Butter-Cream:

Makes 5 cups

Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Brown Sugar Buttercream:

Makes 2 cups

Ingredients

• 2 large egg whites
• 1/2 cup packed light-brown sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Directions

1. Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Sugar Buttercream:

Makes 4 cups

Ingredients

• 4 large egg whites
• 1 cup packed light-brown sugar
• 1/4 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons

Directions

1. In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
2. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
3. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

Brown-Sugar Swiss Meringue Buttercream:

Makes 5 cups

Ingredients

• 5 large egg whites
• 1 2/3 cups packed dark-brown sugar
• 1/4 teaspoon salt
• 4 sticks (2 cups) unsalted butter, room temperature

Directions

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Swiss Meringue Buttercream:

Makes 9-1/2 cups

Ingredients

• 2 1/2 cups sugar
• 10 large egg whites
• 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
• 2 teaspoons pure vanilla extract
• 1 cup shredded unsweetened coconut, optional, for coconut buttercream

Directions

1. Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140 degrees on an instant-read thermometer.
2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
3. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla, and coconut, if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Swiss Meringue Buttercream:

Makes 9 cups

Ingredients

• 2 pounds (8 sticks) unsalted butter, room temperature
• 2 1/2 cups sugar
• 10 large egg whites
• 2 teaspoons pure vanilla extract

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy and pale. Transfer to a bowl.
2. Fill a medium saucepan one-quarter full with water; bring to a boil. Simmer.
3. Combine sugar and egg whites in heat-proof bowl or clean bowl of electric mixer; place over saucepan. Whisk constantly until sugar dissolves and whites are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers.
4. Beat egg-white mixture on medium speed until fluffy and cooled, about 10 minutes. On high speed, whisk until stiff peaks form. Reduce speed to medium- low; add butter a few tablespoons at a time, beating well. Stir in vanilla.
5. Switch to paddle attachment; beat mixture on lowest speed, 3 to 5 minutes. Leave at room temperature if using the same day, or store in an airtight container in refrigerator for up to 3 days. Bring to room temperature; beat until smooth.

Cream Cheese Buttercream Frosting:



Ingredients

• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (1-pound) box confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions

1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Vanilla Frosting:

Ingredients

Makes 5 cups

• 1 1/4 cups sugar
• 5 large egg whites
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Directions

1. In the heatproof bowl of an electric mixer, combine sugar and egg whites. Place bowl over pan of simmering water; whisk until whites are hot and sugar is dissolved, 2 to 3 minutes.
2. Remove from heat, and transfer to mixer fitted with the whisk attachment. Beat on high speed until cooled and fluffy, 10 to 15 minutes. Reduce speed to medium. Add butter, 1 tablespoon at a time. Beat until incorporated. Stir in vanilla

Chocolate Buttercream:

Ingredients

Makes enough for 15 cupcakes

• 2 cups sugar
• 1 cup egg whites (about 6 large)
• 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
• 16 ounces dark chocolate, melted and cooled slightly

Directions

1. Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
2. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

Marshmallow Frosting:

Ingredients

Makes enough for 2 dozen cupcakes

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Brown-Sugar-Meringue Buttercream Frosting:

Ingredients

Makes 6 cups

• 1 1/4 cups lightly packed light-brown sugar
• 5 large egg whites
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Directions

1. In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites. Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
2. Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes. Switch to paddle attachment; add butter 1 tablespoon at a time. Stir in vanilla. If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.

Gingerbread Buttercream Frosting:

Ingredients

Makes 14 1/2 cups

• 13 large egg whites
• 3 1/3 cups packed light-brown sugar
• 10 sticks plus 5 tablespoons unsalted butter, room temperature
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Whisk together egg whites and sugar in a large heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved, about 5 minutes.
2. With a mixer fitted with the whisk attachment, beat egg white mixture on high speed until cooled and thick, about 12 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, beating until incorporated after each addition. Beat in vanilla and spices. Buttercream can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month; bring to room temperature before using, and beat on low speed until smooth.

White Chocolate Buttercream Frosting:

Ingredients

Makes about 9 cups

• 20 ounces best-quality white chocolate, finely chopped
• 1 1/2 cups whipping-quality pasteurized egg whites
• 1 3/4 cups plus 3 tablespoons sugar
• 2 1/4 cups unsalted butter, (4 1/2 sticks), softened, cut into 1-inch pieces

Directions

1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
2. Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool. 3. Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.