Dailey
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Posts posted by Dailey
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pumpkin rolls i make these every thanksgiving, they are so good!
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i want to make shortbread cookies today but thought i'd add pumpkin puree to my basic recipe. anyone know if this will be okay to do and if so, how much? i did a search on the web but came up with nothing, thanks!
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thanks so much miladyinsanity and pastrymama!
it was a hit. -
If you add butter it will become Swiss meringue buttercream. If you try to brown it, it will melt. What they are refering to is just meringue.
makes sense, thanks!
so its kinda like a 7 minutes-type of icing. hmmm, if i used the swiss meringue recipe in the link, could i iced it a few hours early and torch it at the party? i would like to take the dessert already fully prepared to the party...i'm sure the kitchen will be occupied by the host getting all the last minute stuff together and i don't want to get in her way, thanks again! -
Their description says it is Swiss meringue, but it is made as Italian meringue. I used to make Swiss meringue for key lime pie and browned it right away and it would stay good for several days, I am not sure if you don't brown it right away if it will hold up well since I have never done it that way. Hope this is helpful.
thanks! it just occured to me that the swiss meringue in the link doesn't call for butter. do you think if i used butter in the recipe it would burn?
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i'm making this cake tonight for a get-together tomarro but was wondering if i could used my basic swiss meringue recipe instead of the one in the link. will i be able to iced it in the morning and torch it later on in the day? it seems the icing they used is more like an italian meringue, not sure if it would make a difference, thanks!
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I know exactly what you mean by the "greasy" taste and texture of these apple, carrot and pumpkin cakes.
In general, they do call for a lot of oil. Over the years, I have experimented with both reducing the oil and changing the mixing technique and have come up with some good results.
For my carrot cake (1 lb. carrots, 4 eggs, etc.-make 2 9" layers or 3 8") the recipe originally called for 1 1/4 cups oil and yes, the cake was moist, but greasy.
I did two things:
1) cut the oil to 2/3 cup and mixed it up the same way-good, but still a little greasy.
then..
2) beat the eggs and sugar until kind of thick and with the mixer still running on medium-high, I gradually poured in the oil. This is kind of like making mayonnaise. Then I added the flour and walnuts and grated carrots.
The resulting cake was lighter, yet still moist, and the greasiness was gone! I think emulsifying the oil into the eggs helped to suspend the oil in a finer structure.
Give it a try. You may be happy with the results.
you know, i think you're on to something.
i recall a recipe i made awhile back which called for over a cup of oil. it stated to do just what you said, emulsify the oil into the eggs. i don't recall the cake being greasy. hmm, i'm gonna have to try this method with my next carrot cake. thanks! -
thanks everyone for the input and links~very interesting read.
well i ended up giving both of the carrots cakes that i made to the dog. even the one with half the butter was still too oily according to my taste-testers. i'll have to try it again with some of the suggestions here.
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i've tried many recipes for these types of cakes and most call for at least 1 or more cups of oil. is it just me or does anyone else have problems with the cake being greasy?!?
obviously people are having good results with these recipes because there are so many of them that call for this amount of oil. i realize these are not light, fluffy-type of cakes but i just can't get over the greasy look and taste. i just finished remaking rebecca rather's tropical carrot cake, it originally called for 1 1/2 cups of oil but i redid it using 1 cup of oil and 1 stick of butter. i like the look of it (and taste) much better. however, maybe these types of cakes are suppose to have this type of texture and taste? i have an order for carrot cake next week and would hate to tweak my recipe when someone expects it to taste a certain way...hope that makes sense! any thoughts? thanks!
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thanks again!
shalmenese, i was just making the burnt sugar syrup, i haven't even gotten to the buttercream part yet.
there are a couple different ones on the net i wanted to try. most of them call for butter, powered sugar and a bit of milk, and even cream cheese in one recipe. i will try it again with sugar and water. -
i should have been more clear, sorry. i did dissolve the dry sugar until it was an amber color, then slowly added the water and continued to cook it on med heat. i didn't feel like i cooked it that long so i was suprised that it became so hard. i just tried it again and this time it burnt.
i've never actually tasted this type of icing before, is it even worth it? is there a shortcut recipe i can try that would produce the same results? i was told its similair in taste to dulce de leche or flan so i was really excited to try it.srhcb, thanks for the recipe! i love anything with brown sugar. i will have to print this one out, thanks everyone, i really appreciate the help.
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i'm planning on icing my pumpkin cake with burnt sugar icing. i just attempted to make the burnt sugar syrup (1/2 cup sugar & water) after i melted the sugar in the pot i added the water and cooked till all the sugar melted (a few minutes). then i poured it into a bowl to cool. well i just went to "pour" my syrup and its hard. did i cook it too long after i added the water or not long enough? thanks so much.
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any ideas on how I could do a chocolate version of this recipe?
i'm thinking maybe add some melted bittersweet chocolate? not sure on what it would do to the texture though as this buttercream seems delicate.
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thanks!
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I see this version listed online, using a mocha mixture, yum, but same recipe. My question is why start the whipping process in a food processor and and then transfer to a mixer to finish? Interesting.
rodney,
can you share where you found the mocha version of this recipe? i'm wanting to play around with different flavors added to the original, chocolate in particular, thanks.
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sarah, i just wanted to post rosie's comment on the subject, that's all. i'm thrilled that you are having these recipes tested, i, for one, really appreciate it!
if i make this buttercream for my customers i will add the extra bit of sugar to make it deemed safe at room temperature. i'm hoping it doesn't make it too sweet though cause i love it just the way it is, hmmm, maybe i'll add an extra 1 TB of salted butter? and patrick, how'd you get so smart?
well said, as always. -
Does this recipe harden quite a bit at fridge temps, like a typical IMB? What is the consistency like at fridge temps?
Due to the whipping cream, I'd be loathe to have this sitting out for a few days, but would consider using it straight out of the fridge or for immediate consumption. Depending on the consistency, of course.
Thanks.
I put mine in the refrigerator mostly to see how firm it got. It was not all that stiff, firm though, just right actually, so in my opinion, it could be eaten right from the fridge. It is a wonderful recipe, and yes, not overly sweet which is why I am drawn to it, and one I hope to perfect soon, lol.
mine was put in the fridge for a short time and it hardened considerably. i used a fork to break off a few pieces so i could put them in the microwave for a couple seconds so i could spread it on a piece of cake. wonder why you and i had such different results? oh, and i emailed rosie and she promptly emailed me back.
she said she has been using this partiucular recipe for over 30 years and have always left it out for several days with no problems whatsoever. she also said the sugar acted as a preservative. edit: i just read the link sarah posted, very interesting! however, i'm still confused as this is very vague. when she says it doesn't need refrideration, is it for a day, 2 days, more? is it different for all the icings she posted or is there a general rule? i can't wait to hear more! *just went back and read it again, i see where she states 2-3 days, answered my own question.
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magic line... love, love, love them! trying to sell my old wilton ones.
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sanrensho,
yes, it hardens like IMBC when refriderated, however, i left part of it out for a couple days just to see if it would go "bad", ( just out of curiousity) and it was fine. of course, it was just for me and my taste-testers and not for a customer. then again, i'm like eileen in the sense that i think we go a bit overboard on the refrideration issue. my family is from mexico so i grew up with things not refriderated that would make others gasp. i mean, my dad has been drinking a shake made from raw eggs every day since as far back as i can remember.
cheryl, i just mixed all the ingredients in my KA with the whisk attachment for about 10 minutes, it looked terribly curdled. then i switched to the paddle and let it go on high for about 15 min. and it became perfectly light and fluffy. here is what rosie says about the buttercream
"a fluffy white frosting not overly sugary. this recipe is one you'll use often. it last several days out of the refriderator, but will require rewhipping after it sits out for a while to restore its fluffy texture."
1. place all ingredients in food processor and process until light and fluffy, about 5 min. stop machine several times to scrape down the sides of the bowl with rubber spatula.
2. transfer the buttercream to a med-size bowl and using paddle attachment of electric mixer, continue to beat on med-high until buttercream is white and fluffy (it really does turn white!) 15-20 min. stop the mixer to scrape the bowl several times with rubber spatula. if you don't have paddle attachment, used the whisk. use frosting within an hour or it will need rewhipping. makes 2-2 1/4 cups, enought to fill and frost 2 or 4 layer cake.
hey, maybe rosie did have this tested, maybe i'll email her and ask.
thanks again for all the input.
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i didn't feel like digging out my food processor so i just used my KA and it worked fine.
Ok, I made this buttercream tonight and I followed your suggestion of not using the food processor. I just whipped it for 5 minutes with the wire whisk attachment. It separated.
I figured that maybe like a meringue buttercream, it would come together during the beating phase, so I switched to the paddle attachment and beat. It says 15 to 20 minutes of beating. 15 minutes into beating it still was not coming together, so I added a bit more powdered sugar, about 1/4 to 1/2 cup, to see if I could salvage it. It came together. I beat it another 10 minutes (my KA got a workout) and it looked ok. It tasted good, but was not all that smooth, a bit grainy and still looked a tiny bit wet, like it could have been beat more.
What did your's look like appearance and texture-wise Dailey? In the end, I kept thinking that maybe I should have pulled out the food processor.
rodney,
sorry you had trouble.
part of the reason i didn't used my food processor is because a pastry chef from another site said she never uses her processor, just whips it in her KA, so that's what i did. at first i thought i did something wrong because when i went to look in my KA after a couple minutes, it looked curdled. i continued to whip it figuring i had nothing to lose. after a few more minutes it still looked curdled so i switched and used my paddle attachment and let it beat at high speed for about 12-15 minutes. came back the third time, and like they say, 3rd time is a charm! 
perfectly light and fluffy, and really, really tasty. but i added vanilla to mine. the first thing one of my taste-testers said when they tried it was "very smooth". oh, and if it helps, i added 140 grams of powered sugar, i weigh everything. i usually iced all my cakes in SMBC but i'm really liking this buttercream. as a matter of fact, i just finished eating a big slice of cake with this icing slathered all over it, it really has the taste and texture of french buttercream. i hope you try it again and have better luck next time. 
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I see this version listed online, using a mocha mixture, yum, but same recipe. My question is why start the whipping process in a food processor and and then transfer to a mixer to finish? Interesting.
i didn't feel like digging out my food processor so i just used my KA and it worked fine.
rosie's book says this paricular buttercream can stay out for several days, i assumed because of the high fat content of the whipping cream and it being ultra-paterized (well, mine was anyway). i only used salted butter and have been known to leave it out for several day, as well as cream cheese for that manner. i was under the assumption that these products don't go bad in the sense that they would make you sick, just lose their flavor, freshness, etc...but i could be wrong! 
kate, lol! of course, i couldn't resist adding vanilla! yum, it was reallly good and so easy to make.
thanks everyone for the replies!
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i just finished making this buttercream from judy rosenberg's book, its very good. i like the fact that she says it doesn't need refrideration, has anyone used it and do you know how it holds up on a cake that has been filled and iced with it? seems awful light and delicate. looks like it would smooth like a dream, though.
buttercream recipe
1 stick of butter
1 1/4 cup powered sugar
3/4 cup plus 2 tb. chilled heavy whipping cream
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i love RBL's cake bible, i've had great success with many of her cakes, truly some of my favorites.
also anything by nick m. and baking illustrated. -
What I have in mind:
- is dark (darker than milk chocolate)
- has a shiny finish
- has a pudding-like consistency but is slightly fluffy
- only the surface will semi-set upon sitting on the cake but inside will stay soft
- will hold swirls but not piping
- is able to stand at room temperature without melting down although it might soften slightly
- tastes very chocolatey and not like milk chocolate
- smooth, not grainy, heavy or dense
Ok, ganache fits most of the criteria you are looking for (if you use a slightly whipped ganache, that is). But whipped ganache does not set on the surface like you are describing, and when whipped, is not shiny.
I have a recipe you may want to try:
2 oz softened butter
7 1/2 cups powdered sugar
1 cup cocoa powder (the darker the better)
apprx. 1/2 cup milk (or water)
12 oz cream cheese
In mixer, with whip, combine the softened butter, the powdered sugar and the milk. Whip it around a bit, it will seem kinda crumbly, but that's ok. Then add the cream cheese and whip til fluffy. Then add the cocoa powder, mix on low to combine, scrape down the bowl, and whip till fluffy. This is the point where you may want to add more milk or water (or even cream) to get it to just the right consistency you want.
This recipe fits all the criteria you state above.
I think it's pretty yummy too.
This REALLY doesn't taste like a cream cheese icing, don't let the cream cheese fool you. The tang of the cream cheese offsets the sweetness of the sugar and enhances the dark chocolate taste you are looking for. Hope this works for you.
i love this recipe,
i made it for one of my customers who is a big chocolate fan and she gave it high marks, actually her exact words were its the best chocolate icing she's ever tried.
Pumpkin Shortbread Cookies...
in Pastry & Baking
Posted
i was afraid of that.
o well, i guess i'll just make plain ones, you can never go wrong with those, thanks! 