Tag Archives: frosting

Nut butter swiss buttercream

Makes 5 cups

  1. 7oz sugar
  2. 5 egg whites
  3. 1/8tsp salt
  4. 28tb butter, cut into tablespoons and softened
  5. 1 cup smooth nut butter
  6. 1/2tb vanilla extract
  • Whisk 1-3 over a double-boiler until mixture reaches 150 degrees.
  • Take mixture off-heat and beat to medium-stiff peaks and cooled to room temperature.
  • Beat in butter 1 piece at a time. Beat in 5-6 on low speed for 30 seconds. Raise speed to med-high and beat for 30 seconds. Lasts 1 week in fridge; bring to room temperature and re-whip before using.

Quadruple lemon cake

Lemon juice/zest/extract may be substituted with other citrus

Serves 10-12

  1. 40tb butter, 28tb cubed and softened and 12tb cubed and chilled.
  2. 902g sugar
  3. 18g lemon zest
  4. 382g lemon juice (about 8-9 lemons)
  5. 3/4tsp salt
  6. 18 eggs, separated into 8 yolks, 10 yolks, 8 whites and 5 whites (reserve remaining 5 whites for other use)
  7. 1/2 cup oil
  8. 2/3 cup milk
  9. 1/2tb vanilla extract
  10. 1/2tsp lemon extract
  11. 361g cake flour
  12. 1tb baking powder
  13. 1/4tsp cream of tartar
  14. 181g water
  • Melt 8tb of chilled butter over med-low heat and whisk in 198g sugar, 6tb lemon zest, 302g lemon juice, 1/4tsp salt and 10 yolks. Cook, stirring constantly, for about 6-8 minutes or until thickened. Take off-heat, mix in remaining 4tb chilled butter, strain, cover and chill for 2 hours.
  • Meanwhile, beat remaining 8 yolks until pale, about 1-2 minutes. Beat in 198g sugar until further paled, thickened and quadrupled in volume, about 5 minutes. Add remaining 12g zest on low speed. Stream in 7-10. Add 11-12 and remaining salt in 4 additions. Set aside.
  • Beat 8 egg whites and cream of tartar on low speed until foamy. Increase speed to med-high and beat to soft peaks. Beat in 100g sugar until mixture reaches medium peaks. Fold into yolk mixture in 4 additions.
  • Divide batter into 2 9in cake pans (about 652g each) and bake in the middle of a 325 degree oven for 50-55 minutes. Cool in pans for 10-15 minutes and finish cooling on racks.
  • Meanwhile, simmer remaining lemon juice with 66g sugar over medium heat until sugar dissolves. Set aside.
  • Bring water and remaining 347g sugar to a boil; do not stir after this point. Meanwhile, begin beating remaining 5 egg whites to soft peaks. Once soft peaks form and syrup reaches 240 degrees, stream syrup into egg whites while beating and continue until bowl is no longer warm. Beat in softened butter 1tb – 2tb at a time. Beat in 239g of chilled lemon curd. Place a quarter of buttercream in a piping bag and set aside.
  • Remove tops of cakes and halve. Place one layer on cake stand or serving platter and brush with a third of the lemon syrup, about 3-1/3tb. Pipe a third of the buttercream in a ring around the outside edge and spread a third of the remaining lemon curd, about 1/2 cup. Repeat with remaining layers, spread a thin layer of buttercream over top and sides of cake and chill for 30 minutes. Spread remaining buttercream and chill for 15 minutes. Serve.

Chocolate roll cake with espresso-mascarpone cream

Serves 8-10

  1. 1-1/4 cup cream
  2. 4tb butter, quartered and chilled
  3. 12oz bitter- or semi-sweet chocolate
  4. 1tb cognac
  5. 2tsp espresso powder
  6. 6tb powdered sugar
  7. 1lb mascarpone
  8. 5tb cocoa powder, sifted
  9. 1/8tsp salt
  10. 1-1/4oz flour
  11. 2tb water, chilled
  12. 6 eggs, separated
  13. 2-1/3oz sugar
  14. 1tsp vanilla extract
  15. 1/8tsp cream of tartar
  • Bring cream and 2tb butter to a simmer and pour over 6oz chocolate and cognac. Whisk smooth and cool for 1 hour.
  • Meanwhile, bring remaining cream to a simmer. Take off-heat, stir in 5-6 and cool slightly. Whisk mascarpone, whisk in mixture, cover and chill.
  • Sift 4tb cocoa powder and 9-10 and set aside. Melt remaining chocolate and butter with water in a double-boiler and set aside.
  • Beat yolks briefly. Beat in half of sugar until mixture pales and thick ribbons form when drizzled, about 8 minutes. Add vanilla and set aside.
  • Beat whites and cream of tartar, gradually adding remaining sugar, to stiff peaks. Set aside.
  • Fold chocolate and yolk mixture. Fold in a quarter of white mixture. Fold in remaining white mixture. Fold in cocoa powder mixture. Pour into a 7-1/2in x 12in baking sheet lined with a greased and floured piece of parchment and tap lightly to pop air bubbles. Bake in the upper-middle of a 400 degree oven for 8-10 minutes or until it springs back when pressed. Cool for 5 minutes.
  • Sift remaining cocoa powder over towel and rub in. Run knife along cake to loosen, flip onto towel and discard parchment. Roll cake and rest for 15 minutes.
  • Unroll cake and set towel aside. Spread mascarpone mixture and re-roll. Place seam-side down and and spread ganache. Serve.

Strawberry cream cheese cake

Serves 12

  1. 5oz cake flour
  2. 1/2tb baking powder
  3. 1/2tsp salt
  4. 12-1/4oz sugar
  5. 5 eggs, 2 whole and 3 separated
  6. 1tb vanilla extract
  7. 2tb water
  8. 6tb butter, melted
  9. 1/4tsp cream of tartar
  10. 2lb strawberries, 2 dozen prettiest halved and remaining quartered
  11. 2tb kirsch
  12. 8oz cream cheese
  13. 2 cups cream
  • Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
  • Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
  • Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
  • Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
  • Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
  • Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.

Malted chocolate cake

Serves 12

  1. 1-1/2 cups butter
  2. 12oz powdered sugar
  3. 1 cup malted milk powder
  4. 1/3 cup heavy cream
  5. 1tsp vanilla extract
  6. 1/4tsp salt
  7. 6oz milk chocolate, melted and slightly cooled
  8. 10oz malted milk balls, 1 cup crushed and remaining left whole
  9. 3 8in chocolate cake rounds
  • Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
  • Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.

Basic cake rounds and buttercream frosting

Makes 3 8in or 2 9in


  1. 10tb butter
  2. 10-1/2oz sugar
  3. 3 eggs
  4. 1/2 cup sour cream
  5. 1tsp vanilla extract
  6. 7-1/2oz flour
  7. 1tsp baking soda
  8. 1/2tsp baking powder
  9. 1/4tsp salt
  10. 1-1/4 cup boiling water
  11. 4oz unsweetened chocolate
  12. 1-1/2oz cocoa powder
  13. 1tsp espresso powder
  • Cream 1-2. Beat in eggs 1 at a time. Beat in 4-5. In 5 alternating additions, fold in 6-9 and 10-13, beginning and ending with dry ingredients.
  • Bake at 350 for 15-20 minutes for 8in or 25-30 for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.



  1. 9oz cake flour
  2. 12-1/4oz sugar
  3. 4tsp baking powder
  4. 1tsp salt
  5. 12tb butter, cut into 1tb pieces
  6. 1 cup milk
  7. 6 egg whites
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.



  1. 8oz cake flour
  2. 10-1/2oz sugar
  3. 2tsp baking powder
  4. 3/4tsp salt
  5. 16tb butter, cut into 1tb pieces
  6. 4 eggs
  7. 1/2 cup milk
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.


Makes 5 cups


  1. 7oz sugar
  2. 4 eggs
  3. 2tsp vanilla extract
  4. 1/4tsp salt
  5. 1lb butter, cut into 1tb pieces
  6. 6oz unsweetened chocolate, melted
  • Whisk 1-4 in a double-boiler until mixture reaches 160 degrees. Take off-heat.
  • Beat on med-high speed until cooled and light/airy, about 5 minutes. Reduce speed to medium and add butter 1 piece at a time; mixture may appear curdled but will smooth out. Increase speed to high and beat until fluffy. Stir in chocolate.



  1. 33tb butter
  2. 473g powdered sugar
  3. 1/4tsp salt
  4. 3tb + 1tsp cream
  5. 1tb + 1/2tsp vanilla extract
  • Cream butter. Beat in 2-3. Beat in 4-5. Increase speed to med-high and beat until fluffy. Can be refrigerated for 2 days; bring to room temp before using.

Cream cheese pumpkin roll

Serves 8-10

  1. 5 eggs
  2. 7oz sugar
  3. 1 cup pumpkin
  4. 4oz cake flour
  5. 2tsp pumpkin pie spice
  6. 1/2tsp baking soda
  7. 1/2tsp salt
  8. 8tb butter
  9. 8oz powdered sugar
  10. 8oz cream cheese, cut into 1tb pieces
  11. 1/2tb vanilla extract
  • Beat 1-2 until pale and thickened, about 5-10 minutes. Beat in pumpkin. Sift 4-7 and fold in. Bake in a greased parchment-lined 18in x 13in baking sheet at 350 degrees for 15 minutes.
  • Dust a piece of parchment with powdered sugar. Transfer cake to parchment, discarding old parchment. Roll tightly and cool for 1 hour.
  • Meanwhile, beat 8-9 until fluffy, about 2-3 minutes. Beat in cream cheese 1 piece at a time. Beat in vanilla.
  • Unroll cake and spread frosting, leaving a 1in border. Re-roll, discard parchment, wrap in plastic and chill for 1 hour, or up to 2 days. Dust with powdered sugar and serve.