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Martha Stewart - Fabulous Frostings

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Uploaded on Oct 11, 2010

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

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