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grammashelly 06-13-2004 @ 8:07 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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i made a buttercream chocolate boiled frosting but when i added fresh raspberries to it, it (obviously) became too thin to spread on cake - any suggestions as to how to thicken it enough to spread so it won't just run right off the cake??? thanx!

diana 06-14-2004 @ 6:04 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi,

Here is some useful information when making buttercream frostings with flavorings or fruit, etc.

Raspberry Flavored Buttercream Frosting
Use 3/4 cup thick raspberry puree--cook down and strain a 10-ounce package of frozen raspberries per 4 large egg whites (1/2 cup) and 1 cup sugar).

Heavy flavors such as fruit, chocolate, or nut paste should be added to the buttercream AFTER is has been made. Add melted chocolate last and mix only enough to incorporate. The more the chocolate is mixed; the lighter in color the icing will become. When the chocolate cools, the mix will become slightly thicker. Use this type of icing as soon as possible.

Hers is a nice recipe if you are interested in trying it:

Chocolate Cake with Raspberry Buttercream

Buttercream:
1 cup plus 2 tablespoons granulated sugar
1/3 cup water
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons Chambord

Assembly:
Sour Cream Chocolate Cake Layers (recipe follows)
1/2 pint fresh raspberries, plus a few for garnish

Make the Buttercream:
1. In a small heavy saucepan, combine 1 cup of the sugar and the water and heat over medium-low heat, stirring, for 3 to 4 minutes, or until the sugar dissolves. Dip a clean pastry brush in warm water and wash down the side of the pan to remove any sugar crystals. Raise the heat to medium-high and bring the mixture to a boil. Cook, without stirring, until the syrup registers 240°F. on a candy thermometer, about 5 to 8 minutes. When the syrup reaches 230°F., start preparing the egg whites.

2. In the grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, bet the egg whites at low speed until frothy. Add the cream of tartar and increase the speed to medium high, beating until soft peaks begin to form. Gradually beat in the remaining 2 tablespoons of sugar and beat until stiff peaks start to form.

3. At this point the sugar syrup should register 240°F. on the candy thermometer. While beating at medium-low speed, gradually pour the sugar syrup in a slow, steady stream near the side of the bowl onto the beaten egg whites. Increase the speed to medium high and beat for 5 to 8 minutes, or until the mixture is completely cool and forms stiff, glossy peaks when the wire whip is lifted.

4. One tablespoon at a time, beat in the softened butter. (If the mixture looks curdled at this point, increase the speed to medium-high and continue to beat in the butter.) Beat in the Chambord. (The buttercream can be covered and stored at room temperature for up to 4 hours before assembling the cake.)

Assemble the Cake:

5. Place one of the cake layers upside-down on a serving plate. Reserve 1 cup of the buttercream for piping. Using an offset metal cake spatula, spread about 1/2 cup of the remaining buttercream over the top of the cake layer. Scatter the 1/2 pint of raspberries evenly over the buttercream. Place the second cake layer right-side-up on top of the frosted layer. Using the offset spatula, frost the top and sides of the cake with the remaining buttercream.

6. Fill a pastry bag fitted with a large star tip (such as Ateco #6) with the reserved buttercream. Pipe large rosettes around the edge of the cake. Garnish with raspberries. (The cake can be assembled up to 2 days ahead and refrigerated. Remove from the refrigerator 1 hour before serving.)

Variation: For Vanilla Buttercream, substitute 1 teaspoon vanilla extract for the Chambord. Garnish with white chocolate curls instead of raspberries, if you like.

Sour Cream Chocolate Cake Layers

Yield Two 9-inch round cake layers
Preparation: 25 minutes plus baking and cooling times.

1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened alkalized cocoa powder, such as
Hershey's European Style, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup sour cream

1. Position a rack in the center of the oven and preheat to 350°F Lightly butter the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a circle of parchment or waxed paper and butter the paper. Dust the bottom and sides of the pans with flour, tapping out the excess.

2. In a medium bowl, using a wire whisk, stir together the flour, cocoa, baking powder, baking soda and salt until thoroughly blended.

3. In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds. Gradually beat in the sugar and continue to beat for 2 to 3 minutes, or until the mixture is light in texture and color. Beat in the
eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in one-third of the flour mixture. Beat in half the sour
cream. Scrape down the side of the bowl. Beat in the remaining flour mixture in 2 additions, alternating with the remaining sour cream in 1 addition, until just combined.

4. Scrape the batter into pans and smooth the tops spatula. Bake for 25 to 30 minutes, or until a toothpick or a cake tester into the center of the cake comes out clean. Cool the cake layers in the pans on wire racks for 10 minutes.

5. Run the tip of a knife around the edges of each pan. Invert each cake layer onto another wire rack. Peel off the paper and invert the layers onto a rack. Let cool. (The cake layers can be made 2 to 3 days ahead and stored at room temperature, well wrapped in plastic wrap.)

I hope this information helps you out. Please let me know.





Sincerely, Diana
Diana's Desserts




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