Making Buttercream Icing

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Randi Goldman

How to make a Chocolate Ganache Cake, Something Extra Cakery

www.somethingextracakery.com

301-921-9194

randichoc@aol.com

A self-taught pastry chef, baker, and cake decorator, Randi Goldman has been in the food service industry for over 30 years, starting with opening her own catering business at the age of 12. In 1986, Randi started her own business, Something Extra Cakery, in Gaithersburg, MD. Her cakes are baked fresh from scratch and decorated with Swiss buttercream or fondant icing. All intricate art work is done in-house including hand-made sugar flowers. In January 2008 she bought Creative Cakes, Inc. in Silver Spring, MD. Goldman has received great recognition in The Gaithersburg Gazette, Montgomery Journal, Potomac Almanac, and The Jewish Week. In 2000, she appeared on The Producer's Notebook from January through April. In 2001, she ws the resident expert on WMAL's The David Burd Show. In 2003 she was a guest on The Wedding Show with Sharon Lewis, and in June 2006, she was featured in Frederick Magazine. What makes Randi and her business so unique is her passion for making beautiful, mouth-watering desserts.

Making Buttercream Icing

Randi Goldman of Something Extra Cakery demonstrates how to make butter cream icing.

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Tags:

Cake

Something

Extra

Cakery

Randi

Goldman

Ganache

Filling

Icing

Butter

Cream

Layer

Dessert

Kids

Adult

Sugar

Syrup

Simple

Decorate

Making Buttercream Icing

Ingredients

Chocolate cake:
4 ounces of room temperature butter
2 ounces of dutch processed cocoa
1 cup of granulated sugar
4 egg whites
3/4 cup of granulated sugar
11 ounces of cake flour thats sifted
1 1/2 teaspoons of baking soda
11 ounces of water
2 teaspoons of pure vanilla extract
Simple Syrup:
Equal parts sugar and water
Ganache:
10 ounces of heavy whipping cream
15 ounces of semi-sweet chocolate
2 ounces of butter

Instructions

1. Put the butter and sugar into a mixing bowl to cream them. Add a small amount of flour and blend. Continue to alternate water and flour and mix well. Add the cocoa.

2. To make the meringue, put four egg whites in a separate bowl. Add sugar and whisk together. Add cream of tartar when the egg whites look frothy.

3. Pour the chocolate batter in the meringue, a little bit at a time. Place the batter in 8 inch cake pans. Preset the oven to 325 degrees and cook for 30 minutes.

4. To make a simple syrup, boil sugar and water on the stove. Let it cool and cover it with plastic wrap. Add vanilla before you brush it onto the cake.

5. To make ganache, add heavy whipping cream, semi-sweet chocolate and butter to a pot on the stove at medium to high heat. Let it cool and cover it with plastic wrap.

6. Remove the cakes from the oven. Cut about two inches into both and brush the syrup over the cake. Put the ganache filling between the layers. Frost the cake with butter cream icing and decorate it.

Transcripts

Randy: Hi! I am Randy. Today we are making a Chocolate Cake. At this point I am going to show you how to make a Swiss Meringue Buttercream Icing. The first thing I want to show you is how to separate an egg.

Take your egg in one hand, crack it firmly on a different surface than you use the bowl. Put it into your other hand, and we are going to make sure that the yolk and the white are separate.

So I do this in two separate bowls, that way the yolk won't break into the white.

Make sure of course your hands and the area are all very clean and sanitized. We are going to use 250 milliliters of egg whites. Next thing we are going to do is take the egg whites and mix it into our sugar. So I am just mixing this up, it does not need to be whipped, just stirred, so there is no sugar on the bottom of the bowl. This is a Swiss Meringue Butter Cream Icing. We are only using butter as the fat, egg white, sugar and butter. It's very creamy and light, meringue-based icing.

There we go, now the sugar is all up from the bowl and we can take it over to the stove, and put it over a double boiler. You can use any bowl and any pot as double boiler. You do not need to buy anything special for your double boiler.

In the next step we are going to take our bowl with our sugar and egg whites, bring it over to the stove. The flame is set at a medium flame. We will mix ingredients in here, start every five or ten minutes. It does not need to be constantly stirred, just want to make sure that the sugar is up from the bottom of the bowl.

When this is ready the sugar will be dissolved. We actually will be putting our finger into the bowl and feeling the sugar between our fingers. When you don't feel that granule you know it's ready.

This is now perfectly smooth. I am putting it into the mixer, and now we are going to turn it on to the high setting for 30 minutes.

Now we are going to turn the mixer down to the lowest speed, take our butter that has been sitting in the refrigerator, add it to the meringue base all at one time. We are going to turn the mixer on to the high speed for five minutes and turn it down, turn it off. Scrape the sides down with our spatula and let it sit at Speed 1 for about 10 or 15 minutes until it's blended. It's blended when there is no more butter chunks at the bottom of the bowl.

Coming up in our next segment we are going to show you how to assemble the cake and then decorate it.

how much? by 69baker at 09/14/10 01:19PM Flag

The video gives the quantities but are those quantities by weight or volume? I understand the 250 ml of egg whites but the 18 ounces sugar and 20 ounces butter need to be explained. Thank you.

Recipee by Debo at 10/30/09 07:01PM Flag

You did not specify the amount of sugar eggs etc. in order for this video to be helpful I need to know the recipe

swiss meringue icing by wallie at 10/08/09 02:29PM Flag

please can you tell me how much butter and sugar i need,thanks.

Butter cream icing by Chamalie at 08/28/09 07:21PM Flag

Can u please tell me how much of sugar we have to use when making Butter cream Thanks chamalie

Swiss meringue buttercream by chris1085 at 01/25/09 10:10PM Flag

i just want to know if your swiss meringue buttercream can withstand high temperature and humid areas? and which is better to use for fondant the regular butter cream or the swiss meringue butter cream? which one easily melts?. thanks..