This recipe is a standard Italian Meringue Frosting. It is adapted from the traditional recipes in the sense that I have learned over time that you can do things with less precision than recipe books call for. For example, the butter does not actually have to be perfectly chopped up into little one tablespoon slices and if it is a little too cool it is ok. I find that when I add the butter a little more chilled that it takes less time for things to set up.
This Vanilla mousse frosting is very buttery and not very sweet. If you would prefer to have a taste that is slightly sweeter, you can add an optional cup of confectioners sugar at the end of the mixing process.
This recipe for Italian Meringue frosting makes A LOT of frosting. You may half the recipe. This will shorten the amount of time that it takes to make it as a large portion of the time is the cooling process.
Interested in seeing a pictorial step by step? Read my post about this frosting.
This is a light and airy not so sweet frosting. It is perfect on almost any cake.
- 2 cups sugar
- 1/2 cup sugar
- 4 cups unsalted butter
- 3/4 cup water
- 1 1/2 cups egg whites
- 1 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- Pour the egg whites into the mixer. [POUR]
- Mix with a whisk attachment on high speed. When the egg whites are foamy, add the cream of tartar. When soft peaks form, add the 1/2 cup of sugar. Beat until stiff peaks form. [BEAT]
- At the same time, mix 2 cups of sugar with water in a saucepan. Begin to cook, stirring constantly until the sugar dissolves and the syrup is bubbling. Heat to a firm ball stage on a candy thermometer (248 - 250 degrees). Immediately pour into a glass measuring cup to stop the cooking. [COOK]
- Beat the syrup into the prepared whites in a steady stream, taking care not to allow the syrup to fall on the beaters. It is best if you start by pouring a bit of the syrup into the whites with the beater turned off. Beat for 5 seconds at high speed and then add the rest of the syrup in 2 additions while the mixer is running. [BEAT]
- Continue to beat at low speed until cool. This is where you need to have patience as it takes about a half an hour. [BEAT]
- Beat in the butter at medium speed a bit at a time. Most recipes state to add one tablespoon at a time, but I typically add all the butter in 3 additions. Lower the speed slightly each time you add butter. After all the butter is added, beat at medium speed until fluffy. [BEAT]
Read all the directions before you start to prepare this recipe. You'll want to make sure you have a candy thermometer and that you are aware that you have to do two things kind of simultaneously (heating the candy syrup and beating the egg whites)
I made these as an alternative to regular chocolate chip cookies. I like how the darker color looks against the bright M&Ms. You can do all M&Ms if you like, but I prefer the mix of chocolate chips and M&Ms.
These are a delicious departure from the traditional M&M cookie!
- 2 cups unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1 tablespoon vanilla
- 4 large eggs, room temperature
- 2 1/2 cups bread flour
- 2 cups all purpose flour
- 1/2 cup cocoa
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 12 ounces semi sweet baking chips or chopped chocolate
- 12 ounces milk chocolate M&Ms
- Preheat oven to 350 (conventional) or 325 (convection). Line a cookie sheet with parchment or place a Silpat on the sheet.[TEMP]
- Cream the butter, sugar, and brown sugar along with the salt, vanilla and baking soda for 3-5 minutes. You want the mixture to look fully combined. [BEAT]
- Add the flours in two additions, mixing on low after each addition.[COMBINE]
- Add the eggs one at a time and mix on low speed until blended. [BEAT]
- Add the chocolate chips and 3/4 of the M&Ms.[COMBINE]
- Use a 3 tablespoon cookie scoop to scoop out the dough and place on the cookie sheet. Place a few M&Ms on the top of each cookie before you bake them. Bake for 14 minutes. [BAKE]
- Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove to a cooling rack to complete the cooling.[COOL]
- These cookies spread well, so you do not need to flatten the tops before baking.
Substitute in up to 1/2 cup of almond flour if desired.
Almonds are one of my favorite nuts and this almond cake is filled with almond flavor!! It is a bit dense, very moist and it pairs perfectly with an almond buttercream or a chocolate ganache.
This cake is great just eaten alone. It is so moist and delicious.
- 1 cup butter, room temperature
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon almond extract
- 4 eggs, room temperature
- 2 cups all purpose flour
- 3/4 cup finely ground almond meal
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- Preheat oven to 350 (325 for convection) [TEMP]
- Combine flour, almond meal, sugar, salt, and baking powder in the bowl of a stand mixer. [COMBINE]
- Mix, using a paddle attachment to blend. [BLEND]
- Add the butter and almond extract and stir on low for 2-3 minutes, until coarse crumbs form. [ADD]
- Meanwhile, combine the eggs, milk and sour cream and mix to blend. Add 1/2 of this mixture. Beat on medium for 2 minutes. [BEAT]
- Add the 2nd half and beat for another minute on medium speed. [BEAT]
- Pour into two parchment lined 9 inch pans and bake for 25-30 minutes or into a parchment lined 1/4 sheet pan. [POUR]
- Bake for 20-25 minutes for 9 inch pans and 30-40 minutes for the 1/4 sheet pan. [BAKE]
This cake bakes perfectly flat so you won't have cake levels. Be careful not to under bake.