Martha Stewart - Fabulous Frostings

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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[@tragicfemale]

I usually love Martha's recipes, but this one is crazy sweet, almost inedible.

[@faeriebility]

Very true. I made buttercream using a French meringue base, and the texture was alot lighter.

[@lovelyladylibra89]

pure butter cream frosting usually melts in the summer that's why some of us add shortening for stability... I use half/half never all of one. I use high ratio shortening not Crisco,,,, it doesn't make the frosting greasy and it gives a much better taste and texture. to cut down on the sweetness either use salted butter or add a tiny bit of salt.

[@jshowe1]

That was way funny! And yea I totally agree Martha should have given Meredith the correct spatula (offset metal sz. 9).

[@Creativityinthekitchen]

Martha is funny!

[@journeyandjoy]

I love Meredith!

[@aleaselleanica]

I have one of those martha Stewart's spatula. Lol

[@leana616]

The find putting icing on the nose fun -_- ... Wagaha oldies

[@laylacharif]

thx a lot

[@Hotjenn]

Would this butter cream be good for the use of fondant? I love cream cheese but I know it does not go well with fondant since it melts faster... I hate butter cream but I love Martha's recipes has anyone tried making a fondant cake using this butter cream recipe?

[@califdad4]

in white wedding cakes they don't use butter, they use Crisco

[@darkbreeze9009]

"I thought you were adults" lol

[@ohcountrar]

meridith is hilarious

[@Optimouss]

Hello there, are you familiar with "Dessericious" (just do a Google search for it...)? They expose tasty recipes that let you prepare regret-free and even fat torching desserts quickly. This made it possible for Debbie to shed pounds whilst enjoying a gluten-free, diabetic-safe variation of her preferred desserts. It might help you out also...

[@Romidear]

@PrettyTigerlilly I couldn't say that better

[@LenaKatherinee]

YOU DONT USE A SPATULA. lol. honey, use the offset metal spatula:D would be way better looking...

[@adrianaibarra51]

its funny how he just licks away

[@robrosy]

@PrettyTigerlilly Well, sorry, but that is NOT real buttercream. True buttercream requires incorporation of meringue(either Swiss, French or Italian)and thus is less sweet and lighter. Real meringue buttercreams(or buttercream)is in a different league of their own.

[@aleaselleanica]

I have

[@DaLane4real]

Really? Show get it together turn on the power!

[@TheToughcookie10]

6 sticks of butter kill me now

[@2dasimmons]

No, not the WHOLE world. Just the kids and angry young males.

[@goaway881]

All this yummy food with extra , extra fat and Kcal and then the whole world wants their "WOMAN" to be nice and thin. God that is so bloody annoying :(

[@eezenwa]

i am not buying that mixer. GE sucks lol