Chocolate Glaze
12 ounces semisweet or bittersweet chocolate
1 cup of heavy cream
2 teaspoons of corn syrup
Chop chocolate and place in top of double boiler with whipping cream.
Melt over hot water until completely smooth. Stir in corn syrup. Cool to
room temperature. Makes enough glaze for 1 (10 inch) double-layer cake.
Buttercream
Icing
Ingredients:
·
1 teaspoon vanilla extract
·
2 tablespoons of water or milk
·
1/2 cup of solid vegetable shortening
(Crisco Solid)
·
1/2 cup of softened butter or margarine
·
1/4 teaspoon of salt
·
2 tablespoons of lite corn syrup
·
1 lb. (approximate 4 cups) sifted
confectioners sugar (powder sugar)
Directions:
- Sift
the confectioners sugar in a large bowl
- With
your mixer, cream the shortening, butter or margarine, flavorings,
milk or water, salt, and lite corn syrup.
- Gradually
add the sifted confectioners sugar and mix at medium speed until all
ingredients have been thoroughly mixed together.
- Blend
an additional minute or so, until creamy.
Note:
For
Chocolate Buttercream Icing, add 3 ounces of melted Bittersweet Chocolate.
Cream butter and shortening until fluffy. Add sifted powder sugar and
continue creaming until well-blended. Add salt, lemon juice on low speed
until moistened. Beat at high speed until icing is fluffy.
Classic Buttercream
Ingredients:
6 large egg yolk (3.5 fluid ounces)
1-cup sugar
½ cup water
2 cups unsalted butter (must be softened)
Directions:
Place a ready greased 1-cup heatproof glass measure near the stove.
In a bowl, beat the yolks with an electric mixer until light in color. Then
combine the sugar and water in a small saucepan (preferably with a nonstick
lining) and heat. Stir constantly until the sugar dissolves and the syrup is
boiling. Stop stirring and boil to the soft-ball stage (238 degrees F.).
Immediately transfer the syrup to the glass measure to stop the cooking.
Using an electric-mixer, beat the syrup into the yolks in a steady stream.
Don’t allow the syrup to touch the beaters. For the remaining syrup, use a
rubber scraper to remove the solution to the egg mixture. Continue to mix
until cooled.
Finally, beat in the butter and any optional flavoring if so desire. Place
in an airtight container. Bring to room temperature before using and rebeat
if necessary to restore texture (Do not rebeat chilled buttercream until it
has reached room temperature or it will curdle).
Optional Flavoring:
Classic Chocolate: Add about 6 ounces of melted chocolate, preferably extra
bittersweet or bittersweet.
