lumicero/recipes-ing2inst huggingface dataset:
Title: Wilton's Buttercream Frosting
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 margarine
- 1/8 pure vanilla extract
- 4 salt
- 3 confectioners' sugar
- milk
Instructions:
1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry.
4. Add milk and beat on high speed until light and fluffy.
5. To frost the cake, thin with 1 tablespoon milk if desired.
6. Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.
7. Can refrigerate in air tight container 1 week. Re-whip before using.
Title: Belgian Buns
Ingredients:
- 4 margarine
- 2 butter
- 1/2 eggs
- 1 milk
- 4 flour
- 1 sugar
- 3 raisins
- sultanas
Instructions:
1. Heat milk with 3oz of fat till it is just melted.
2. Cream the yeast with 3oz sugar.
3. Add to milk.
4. Sieve flour into a large bowl.
5. Make a well in centre.
6. Beat in the eggs and yeast.
7. mix to a soft dough.
8. Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
9. Turn on to a floured surface and knead well.
10. Roll into oblong about 16 x 12 inches.
11. Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
12. Roll dough up tightly and cut into about 16 slices.
13. Put onto a baking sheet for another 20- 30 minutes.
14. Bake at 450F for about 20 minutes.
15. Keep an eye on them.
16. When cold, ice with white water icing and pop cherry in midde.
Title: Campfire Coconut Macaroon Cake
Ingredients:
- 1 sweetened condensed milk
- 1 coconut flakes
- 1
Instructions:
1. Using a bread knife, trim all crust off the loaf of bread.
2. Cut bread into approximately 2-inch cubes.
3. Pour sweetened condensed milk into a pie pan or shallow bowl.
4. Place some coconut into pie pan or onto a plate.
5. Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
6. Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
7. Place cube onto a long toasting skewer or sharpened stick.
8. Turn slowly, over the hot coals, until coconut is toasted brown.
9. Remove from skewer and enjoy.
10. CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.
Title: Old German Rose Water Sugar Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 vanilla
- 1 1/2 baking soda
- 1 1/2 sour cream
- 1/2 rose water
- 1/2 flour
- 1 1/2 salt
- 3
- 1/8
Instructions:
1. Preheat oven to 325 degrees F.
2. Cream sugar and butter until smooth.
3. Beat in yolks and flavorings.
4. Combine baking soda and sour cream and stir into sugar mixture.
5. Add rose water.
6. Sift flour and salt and mix with batter.
7. Roll out on floured surface and cut with cookie cutter.
8. Bake on greased sheets for 15 to 20 minutes.
Title: Shaybeeyat
Ingredients:
- 1 phyllo dough
- 2 butter
- 5 pistachios
- 1
- 1/2
Instructions:
1. Divide filo sheets in half and put half aside wrapped back in box.
2. Melt 1/2 cup butter in microwave or on stovetop.
3. Lay flat half the filo sheets on counter.
4. fold all, but one sheet over.
5. Cover folded over filo with towel.
6. Using pastry brush apply melted butter on first filo sheet.
7. Turn back each filo sheet and brush on melted butter
8. Leaving top sheet unbuttered.
9. Then fold over other side of filo sheets.
10. Cover folded over side with towel and repeat buttering remaining sheets.
11. Once all sheets are completely buttered, brush top with melted butter.
12. Measure and cut filo into 8 inches squares, as shown in picture.
13. Butter baking pan
14. Fill each square with Kasta recipe (Lebanese cream filling) and fold over in triangle shape.
15. Lay each triangle shaped pastry in pan, as shown in picture.
16. Bake at 400 degrees for 15 minutes and then broil for 1 minute to brown top of pastries.
17. BE CAREFUL NOT TO BURN TOP, just golden color.
18. Remove from oven and let cool for 10 ten minutes.
19. Generously, brush tops with Atr recipe (Lebanese sweet glaze).
20. Using a chopper or blender grind pistachios.
21. Garnish each pastry with pistachios, as shown in picture.
22. Let cool for another 15 minutes.
23. Cut melted Kasta for easy removal from baking pan and arrange on a serving tray.
Title: Quick and Easy Raspberry Sauce
Ingredients:
- 1 frozen raspberries
- 2 sugar
- 1 Grand Marnier
- 1 fresh lemon juice
Instructions:
1. In a blender or with a stick blender, puree all ingredients.
2. Serve over ice cream, pound cake, and chocolate mousse.
Title: Strawberry Shortcake Snake
Ingredients:
- 2 all-purpose flour
- 2 confectioners' sugar
- 4 baking powder
- 3/4 salt
- 1/2 margarine
- 3/4 milk
- 1 strawberry
- 4 confectioners' sugar
- 1 confectioners' sugar
- 2 strawberries
- 4
Instructions:
1. Heat the oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the margarine with a pastry cutter. Or use a vegetable grater to grate the stick into the mixing bowl and let your kids take turns blending the margarine into the dry ingredients with their fingertips. Once the dough is crumbly, slowly stir in the milk.
2. Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1-inch-thick rectangle (it should measure about 6 x 8 inches). For the best results, handle the dough as little as possible.
3. Slice the rectangle into four 1 1/2- x 8-inch strips. Place the strips on an ungreased baking sheet, then let your child mold and curve them into S shapes that resemble snakes. Bake for 10 to 12 minutes until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack (a parent's job) and let cool. Carefully slice the cooled shortcakes in half lengthwise or split them with a fork and then set aside.
4. Wash the strawberries and let your kids select four to use for the snakes' heads. Slice the rest of the berries lengthwise into a mixing bowl. Toss with the confectioners' sugar and let stand while you prepare the whipped cream. Combine the whipping cream and confectioners' sugar in a chilled bowl and beat with an electric or hand mixer until stiff peaks form.
5. Just before serving, arrange berries on the bottom half of each shortcake, then cover with the shortcake top. Spread on whipped cream and add a layer of sliced strawberry "scales.".
6. For the snakes' heads, cut mouth openings in the tips of the whole berries and place one at the end of each shortcake. Press a pair of mini chocolate chip or M&M's eyes into the sides of each head and add a forked tongue cut from green fruit leather.
Title: Eggless Almond Coconut Cookies
Ingredients:
- 1/4 all-purpose flour
- 3/4 salt
- 1/4 unsalted butter
- 2 ghee
- 1/4 granulated sugar
- 1/4 milk
- 3/4
- 1/4
Instructions:
1. Preheat the oven at 180c / 356f.
2. To begin with,in a mixing bowl add the butter and ghee.
3. Mix well.
4. Make sure that the butter and ghee are at room temperature.
5. Now to this add the maida,almond powder,sugar,salt,dessicated coconut.
6. Mix well.
7. This mixture will be of crumbly texture initially.
8. Now slowly add the milk and start making a soft dough.
9. Do not knead the dough like chapati dough.
10. Mix it with soft hands.
11. Now on a baking tray,place the parchment paper/butter paper.
12. Make small round dough balls.
13. Place the balls on the baking tray with some space in between them for the cookies to grow.
14. Bake the cookies at 160c / 320f for 15 minutes or till they are slightly brownish on the top.
15. Let them cool completely.
16. Store them in an airtight container.
17. Enjoy with tea!
Title: 4-Field Berry Parfait
Ingredients:
- 2 cold water
- 1 cornstarch
- 1 candied ginger
- 1/4 lemon juice
- 2 plain yogurt
- 2 maple syrup
- 2 honey
Instructions:
1. Combine water and cornstarch. Reserve.
2. Place remaining filling ingredients in a medium saucepan. Bring to a boil stirring occasionally. Let mixture boil for 1 minute.
3. Meanwhile, stir reserved cornstarch mixture and add to boiling fruit. Simmer 1-2 minutes until fruit has thickened. Cook and refrigerate until ready to use. Can be refrigerated for up to 5 days.
4. YOGURT FILLING:.
5. Combine yogurt and sugar. Can be refrigerated for up to 2-3 days.
6. ASSEMBLY:.
7. Use 3/4 cup cold filling and 1/2 cup yogurt layered in glass or small bowl. Sprinkle with 1/4 cup topping if desired.
8. TIPS: Fruit filling can be made ahead and kept on hand to use for breakfast, after school snack or for quick dessert anytime.
9. For a burst of tropical flavor, try using Europe's Best Sunburst Mango instead of the 4-Field Berry.
Title: Chocolate Banana Napoleons (Ww)
Ingredients:
- 1 phyllo dough
- 2 1/2 sugar
- 1 3/4 skim milk
- 1/2 cornstarch
- 1 banana
- 2/3
- 1
Instructions:
1. Preheat oven to 350°F Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet. Spray with butter-flavored cooking spray. Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long. Spray again.
2. Stir 1 1/2 teaspoons sugar and 1/4 teaspoon cocoa together in cup. Sprinkle sugar mixture over phyllo. Cut phyllo crosswise into 6 equal strips using sharp knife. Spread out on baking sheet. Bake in oven until crisp and lightly browned, 8 minutes. Cool.
3. Meanwhile, scald milk (heat to just below boiling point) in a small pot. Add remaining sugar and stir to dissolve.
4. Combine remaining cocoa and cornstarch in cup. Pour in enough hot milk to make a paste. Stir and return to pot. Cook over low heat, stirring constantly, until thick. Spoon into bowl and cool completely.
5. To assemble, fold whipped topping into chocolate mixture. Spread 2 heaping tablespoons mousse mixture over each phyllo sheet. Top each with banana slices. Place 1 phyllo sheet on dessert plate. Add 2 more layers. Repeat to make second serving. Yields 1 per serving.
Title: Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way
Ingredients:
- 1/2 white rice
- 1/2 arborio rice
- 1/2 raw sugar
- 1/8 salt
- 1 evaporated milk
- 1 chocolate milk
Instructions:
1. Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
2. Set oven temperature to 275 degrees F.
3. Move shelf to low center and keep dish near the front so you can just reach in and stir.
4. Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
5. Cook for 40 minutes, reach in with fork and stir.
6. Cook for another 40 minutes, reach in and stir.
7. By this time the rice might have started swelling.
8. Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
9. Cook for another 30 minutes and stir, most of the rice will not have clumped again.
10. Fairly early on a skin will form on top, just stir it all back in each time until the last.
11. After another 30 minutes, it should be about done so stir once more.
12. Some of the rice should be floating near the top and it will look runny.
13. Bake another 20 to 30 minutes; I let skin form on the final cooking.
14. Remove from oven and set on trivet to cool.
15. It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
16. If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
17. It thickens as it cools.
18. Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
19. If it works for you, you can add cinnamon, raisins, or try other ideas.
20. I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
21. The cooking time may be up to 1/2 hour more than stated.
Title: Orange Bread Pudding
Ingredients:
- 6 butter
- 2 brown sugar
- 1/2 eggs
- 2 flour
- 1/2 baking powder
- 1 maple syrup
- 1/2
- 1
- 1/2
- 2
Instructions:
1. Sift the flour and baking powder and mix well.
2. In a seperate bowl, mix the butter and sugar and beat till light.
3. Add the beaten eggs and mix until well blended.
4. Next add the fruit, bread crumbs and orange rind.
5. Fold in the flour and orange juice alternately.
6. In a pudding mould, Layer the bottom with maple syrup.
7. Sprinkle the almond slivers on it.
8. Pour the mixed pudding batter into the mold over the syrup it.
9. Put a lid on the mold and put it in a rice cooker.
10. Pour water in the cooker upto half the mould height.
11. Switch the cooker into cooking and let it cook for 1 hours.
12. After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
13. Invert the mould into a plate and cut into slices.
14. Serve warm with custard.
Title: Tropical Fruit Individual Trifle
Ingredients:
- 3 pudding
- 1/3 pudding
- 1/2 mango
- 1/2 crushed pineapple
- 2 pineapple tidbits
Instructions:
1. Place 1 1/2 tbl of chocolate syrup in the bottom of a large parfait glass.
2. Layer 2 tbl. pudding, then cake cubes, then mango, then 1 tbl. pineapple.
3. Layer remaining pudding and top with remaining chocolate syrup.
4. Garnish with whipped cream and remaining pineapple.
Title: Sugar Crusted Vanilla Cupcakes
Ingredients:
- 4 eggs
- 1 white sugar
- 1 flour
- 1/2 baking powder
- 1 vanilla essence
Instructions:
1. Preheat oven to 180°C Well grease or oil spray 12 paper cupcake cases and sprinkle the sides and base with sugar.
2. Beat eggs with an electric mixer or whisk until pale and fluffy. Slowly, one tablespoon at a time, add the sugar and continue beating. Fold in the flour and baking powder and stir in the vanilla.
3. Pour into the prepared cake tin or cupcake cases. (These stand up beautifully if placed in a muffin tin.) Sprinkle extra sugar lightly over the cupcake surfaces and bake for 20 to 25 minutes.
4. The top should be crackled golden and crusty - cool on a wire rack.
Title: Danish Apple and Prune Cake
Ingredients:
- 125 butter
- 165 eggs
- 2 self-raising flour
- 100 baking powder
- 80 milk
- 1/2 prunes
- 125 walnuts
- 125 caster sugar
- 50 dessert apples
- 2 butter
- 2 cinnamon
- 25
- 1
Instructions:
1. Preheat the oven to 190C/375F/Gas mark 5. Grease a 23cm loose-boittomed cake tin.
2. Cream together the butter and muscovado sugar until light and fluffy. Gradually add the eggs, a little at a time. Fold in the ground almonds, flour and baking powder, then gently stir in the milk to make a butter. Pour the cake mixure into the prepared tin. Scatter the prunes on top of the cake mixture. Mix the walnuts and caster sugar together and sprinkle these over the prunes.
3. Core the apples and thinly slice into wedges - place these over the walnuts and bake in the oven for 40 minutes. Remove the cake from the oven and scatter over the remaing cubes of butter, cinnamon and remaining sugar. Bake for another 15 minutes until a knife inserted into the cake comes out clean. Serve cut into wedges with a dollop of creme fraiche.
4. Per Serving 444 kcalories, protein 6.3g carbohydrate 45.8g fat 27.9g saturated fat 11.2g, fibre 3.2g, sugar 37.6g, salt 0.2g.
Title: Butter Cake With Variations
Ingredients:
- 4 butter
- 4 1/2 caster sugar
- 1 vanilla essence
- 2 eggs
- 8 self raising flour
- 1/8 salt
- 1/2 milk
Instructions:
1. Grease a loaf tin.
2. Preheat oven to 175°C.
3. Sift flour and salt 3 times.
4. In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
5. Add eggs one at a time and beat well after each.
6. Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
7. When mixture is smooth, pour into prepared tin.
8. Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
9. Cool cake on few minutes before turning out onto a wire rack.
10. VARIATIONS.
11. Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
12. Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
13. Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
14. Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
15. Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
16. Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).
Title: The Very Best Sugar Cookies in a Roll
Ingredients:
- 1 1/4 granulated sugar
- 1 eggs
- 2 light corn syrup
- 1/4 vanilla
- 1 flour
- 3 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Combine sugar and crisco until blended, 2-3 minutes.
3. Add eggs, corn syrup and vanilla; mix well.
4. Combine flour, baking powder, soda and salt.
5. Add slowly to creamed mixture.
6. Divide dough into quarters. Wrap with plastic wrap and roll into a disc or a log.
7. Chill for at least 1 hour, or freeze up to 3 months.
8. Slice and bake or roll out to about 1/4" thickness and bake for 5-9 minutes.
9. Decorate as desired or leave plain.
Title: Bizcocho Mojadito Cake
Ingredients:
- 3 self-rising flour
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 evaporated milk
- 1 water
- 1 granulated sugar
- 1/2 brandy
- 1/4 confectioners' sugar
- 3 vegetable shortening
- 2 vanilla flavoring
- 2 water
- 1
- 3
- 3 -6
Instructions:
1. Cake:
2. Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
3. Add egg yolks, incorporate one at a time. Then add in flavoring extract.
4. Lower mixer speed to low and alternately add milk and flour, ending with flour.
5. Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
6. Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
7. Soaking Syrup:
8. Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
9. Almond Buttercream Frosting:
10. Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.
Title: Chocolate Cake
Ingredients:
- 4 self raising flour
- 2 sugar
- 2 cocoa powder
- 1 egg
- 3 milk
- 3 butter
- 2 chocolate chips
Instructions:
1. Into a large coffee mug, add flour, sugar, cocoa, egg, milk, butter and choc chips. Mix well until you have a smooth batter.
2. Place in microwave for 5 minutes.
3. Serve hot or cold with cream if desired.
Title: New and Old “aargauer Rueblichueche” (Swiss Carrot C
Ingredients:
- 1 1/3 sugar
- 5 salt
- 1 lemon
- 1/2 ground allspice
- 1/2 ground cinnamon
- 1/2 carrots
- 2 white flour
- 1 1/2 baking powder
- 3 icing sugar
- 2
- 5
- 1
Instructions:
1. Beat egg yolks and sugar until thick and soft.
2. Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
3. Beat egg whites until stiff, then fold gently into carrot mixture.
4. Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
5. Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
6. Check with a tooth stick before taking out.
7. Cool down and remove put on your cake plate.
8. Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
9. Decorate with carrot-sweets.
10. Note: I shape the carrots myself with marzipan.
Title: Chocolate Shortbread
Ingredients:
- 8 butter
- 1/2 powdered sugar
- 2 flour
- 1/2 baking powder
- 2 vanilla
- 1/2
Instructions:
1. Combine all ingredients; knead with hands to combine.
2. press into ungreased pans (or roll out to about 1/2-inch on a floured board and cut into shapes).
3. Bake at 325 for about 20 minutes, or until lightly browned.
4. Cut into wedges while warm or break apart.
Title: Cherries Jubilee (Fantabulous)
Ingredients:
- 2 bing cherries
- 1 sugar
- 1 cornstarch
- 1/4 kirsch
- 2 cognac
- vanilla ice cream
Instructions:
1. In a small dish, combine a little cherry juice with sugar and cornstarch.
2. In a skillet, heat the juice from the cherries over medium heat.
3. Add cornstarch mixture.
4. When juice thickens, add the cherries to warm them through.
5. Pour in warmed liqueur, then carefully flame the skillet to burn off the alcohol.
6. Remove cherries from heat.
7. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries and their juice down over the ice cream.
8. Serve immediately.
Title: Cinnamon Cookies
Ingredients:
- 1 butter
- 2 1/2 white sugar
- 4 flour
- 1 salt
- 1 baking powder
- 1/3 cinnamon
- 3 eggs
Instructions:
1. Cream butter with sugar.
2. Beat eggs with a fork. Add eggs to creamed butter and sugar.
3. Mix dry ingredients together and add to butter mixture. Chill well, for several hours or overnight. Roll to a thin layer and cut out with shaped cookie cutters.
4. Bake at 350F for 15-20 minutes.
Title: Apple Crisp
Ingredients:
- 6 sliced apples
- 1 pears
- 1/2 quick-cooking oats
- 1/4 oats
- 3/4 brown sugar
- 1/4 margarine
- 2 cinnamon
- water
- flour
Instructions:
1. Preheat oven to 350.
2. Spray glass pie pan or 8" square pan with cooking spray.
3. Combine 1/4 c.
4. brown sugar, oats, margarine and 1/4 tsp.
5. cinnamon.
6. Set aside.
7. Combine remaining ingredients.
8. Add fruit last, tossing to coat each piece.
9. Pour into baking dish.
10. Top with reserved mixture.
11. Bake 40 minutes.
Title: Italian Meringue Buttercream
Ingredients:
- 16 granulated sugar
- 6 water
- 8 butter
- 1
Instructions:
1. Separate the egg whites and put them into the mixer bowl.
2. In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz. Add the remaining sugar to the egg whites.
3. Cook the sugar and water to 245ºF, or if you're at high altitude, about 238ºF. Have the pastry brush and bowl of water near the stove. Stir the sugar and water until the sugar is mostly dissolved. Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar. Continue doing this.
4. Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks. I usually turn it on when the sugar mixture reaches 200ºF.
5. When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites. If you pour too fast the egg whites will curdle. Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
6. Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool. About 20 minutes.
7. Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
8. Turn the mixer up to high and mix until the butter is emulsified. The buttercream will look like it's separating, but keep mixing it. Once it comes together again, mix it on high for about 5 minutes.
9. At this point you can make any variations to the recipe. Or just use the buttercream.
10. Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
11. Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie. Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness. After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
12. Refridgerate any buttercream.