Baileys Chocolate Frosting

For a creamy and delicious chocolate frosting, this is the one to go to. Use this frosting in chocolate cupcakes ,   vanilla cupcakes as well as any cake recipe of your choice.

This was the chocolate frosting I used on the spongy chocolate cake, I shared on this blog.

How to Make Italian Meringue in Dark Colors

Whenever decorating a cake with Dominican frosting in red or with any dark color, you must keep in mind that too much coloring adds bitterness to the Italian meringue. What I do and also recommend is to make just simple and small decorations on the cake with the dark color,  this way you get what you want without sacrificing the taste.

En español: AQUÍ

Personally I don't like a lot of coloring added to frostings, but many people do like dark colors and at times need to match certain party decorations. The color red is constantly requested due to it's popularity in several holiday decorations. Many of my readers have asked me how too add a lot of coloring to the meringue without making it bitter or losing the strong consistency to be able to create borders, roses, rosettes or shells. I made it my task to find a way to achieve a dark color in meringue without the disadvantages mentioned.

In contrast to buttercream, with the meringue recipe it is difficult to achieve dark colors. Those of us who work this frosting know that no matter how much coloring we use, the outcome is always a pastel tone and the taste is not all the best. I have found a way to get a darker tone that works well for me and of course I'll be sharing it with all of you.

Note: The following process is my way of making red meringue frosting, it worked well for me, but it does not mean it's the only way to do this. As with all recipes and techniques, you should practice in advance first to see if you get what you want. You should not practice with the actual client product or family event cake.

I prepare the syrup to make meringue with just water and sugar. For this technique I removed two tablespoons of water and replaced it with coloring. Since I only needed enough to decorated the edges, I used the Italian meringue recipe halved found: HERE.

This process can be used with any color. The coloring I used to make this red: RED RED by Ateco Spectrum, Soft Gel Paste Food Coloring.

Steps:
 - In a small saucepan mix the sugar bowl with 2 tablespoons water and stir until sugar dissolves, then add 2 tablespoons of red food coloring and mix well.
- Cook following the normal process of making meringue.
- Towards the end of beating, you can add more drops of food coloring if you think necessary.

For the decoration, I decided on something simple, and I am sure you have seen these techniques around the web. I wanted to do something with the Wilton 1M tip and since the color is very intense, rather than covering the whole cake with roses, I just settled for large rosettes around the top edge. For the sides swirls I first traced them with a toothpick to use as a guide and then lined with colored meringue using Ateco tip # 2.

En español: AQUÍ

Now faith is confidence in what we hope for and assurance about what we do not see. ~ Hebrews 11:1

Multi-Color Italian Meringue and Rainbow Cupcakes

These are two decorating techniques to make Italian meringue, or any frosting of your choice into a multicolor frosting to decorated your cupcakes or cakes. For these cupcakes I used the vanilla cupcakes recipe. How I do the rainbow cupcakes you can check it out HERE.

Take a look at my step by step in photos of how I do a rainbow effect and pastry bag striping on Italian meringue: HERE

En español: AQUÍ

The LORD loves righteousness and justice; the earth is full of his unfailing love.- Psalm 33:5

Marshmallow Meringue Frosting, Suspiro De Marshmallow

This is a marshmallow meringue frosting that is very white. It's ideal for frosting vanilla, chocolate, and rainbow cakes, cupcakes, pies, puddings etc. I am sure you'll enjoy its light texture and tasty flavor. It's thicker than the regular meringue frosting I use and shinier. I recommend working fast when covering a cake because the gelatin in the marshmallows makes it  a little difficult to manage with a spatula, but with a pastry bag it is "a piece of cake"!

Mashmallow Meringue Frosting

Ingredients:
15 Large Marshmallows
2 tablespoons warm water
2 egg whites
¼ teaspoon cream of tartar (optional)
1 cup sugar
pinch of salt
¼ cup water
1 teaspoon vanilla

Preparation: 
1. Bring the marshmallows and 2 tablespoons of warm water to a double boiler (Bain Marie), stirring just until melted and thickened.
2. In a saucepan bring the cup of sugar, salt and ¼ cup water until it forms a thick syrup to make a meringue.
3. When the syrup begins to thicken, beat the egg whites until soft peaks form, continue beating on high speed, while you add the syrup in a slow continuous stream.
4. Let beat for two minutes then add diluted marshmallows and vanilla and beat until it forms strong peaks and cools down.  DONE!


Notes: 
a) You can substitute the 15 marshmallows for 1 cup of Marshmallow Cream
b) If you're looking for a Marshmallow Fondant recipe, you can find HERE.
c) When drys it feels like soft marshmallow and it is not sticky to the touched.

Cupcake Recipes: Vanilla Cupcakes ~ Chocolate Cupcakes .

More step by step pictures and video on how to do the bunny cupcakes, plus this recipe en Español: AQUÍ

Thus, by their fruit you will recognize them. “Not everyone who says to me, ‘Lord, Lord,’ will enter the kingdom of heaven, but only the one who does the will of my Father who is in heaven -Matthew 7:20-21

Chocolate Meringue, Suspiro de Chocolate

Since I have dedicated this month to share many chocolaty recipes, I couldn't leave out this Chocolate Meringue, also known here as, suspiro, the frosting of choice for many. This is one of my favorite fillings and frosting for cakes and I am sure you will enjoy it as much as my family and friends do.

Buttercream was my favorite frosting before, but now meringue is. If you learn to prepare it well, I mean, to the right point of consistency and sweetness, it is delicious. The bonus, is that it is more light than buttercream: sugar and fat vs meringue: sugar and water. I urge you to try it, and hope you like it, and may it become one of your favorite recipes to use on  cakes and desserts.

Chocolate Meringue 

 
Ingredients:
½ cup semi-sweet chocolate chips
3 egg whites
¼ cup granulated sugar 
¼ teaspoon cream of tartar

For the syrup: 1 cup granulated sugar  and ¼ cup water

Preparation:
1. Melt the chocolate in a double boiler and set aside.
2. In a saucepan boil 1 cup sugar and ¼ cup water until a thick syrup consistency is achieved, like Karo corn syrup.
3. When the syrup begins to take consistency, you start to beat the egg whites with cream of tartar and adding ¼ cup of sugar in the form of drizzle. Beat until the whites reach the soft peak form. While still beating at high speed, add the syrup in a thin jet and steadily until it is finished. Let beat until the bowl feels cold and meringue there quite a bit of brightness.  
4. Mix ⅓ of the meringue, with melted chocolate by folding, then mix with the rest of the meringue and beat for a few seconds until a uniform mixture is achieved.

Yield: Enough to cover a half-pound cake (7 "diameter).

Note: 
a). This meringue can not be done in advance, it should be done at the time of use.
b). You can buy cream of tartar at baker's specialty stores and supermarkets. In places where it is hard to find, you can buy it at pharmacies, I have also bought some there.  I use the McCormick brand. Cream of tartar helps add body to the meringue, but is not essential. 
c) Because of the fat in chocolate the meringue may be a little flat, I do not recommend this frosting for borders and define decorations.
d) It is excellent to use as a cake filling and may I say DELICIOUS, kind of like a creamy chocolate icecream.

For this recipe I used Ghirardelli semi- sweet chocolate chips. 

Receta en español: AQUÍ

Thanks YOU for visiting, and enjoy this chocolate suspiro frosting!

Live in harmony with one another. Do not be proud, but be willing to associate with people of low position. Do not be conceited. - Romans 12:16

Cupcake Bouquet and Vanilla Buttercream

For a while I have wanted to share a beautiful recipe and this one is ideal for flowers lovers. Since May is the month dedicated to all mothers, I thought that it was best to share it at this time. I had a little incident with the tip and that why the roses are not as defined as I would have like them to be, but the idea and love is the same. This Cupcake Bouquet can be done with your favorite cupcake recipe and buttercream. I used light beige colored buttercream because that’s my beloved mother's favorite color in roses. I dedicate this entry to her, for being a very special role model in my life.

 Para ver esta receta y paso a paso de Bouquet de Cupcakes en Español clic aquí.

Mom,

For all that you have shown me and for always being there for me,

I love you with all my heart.
May God Bless you in many ways.

Recipe for Vanilla Buttercream

Ingredients:

1 cup (2 sticks) of butter (227 gr)

1 cup of vegetable shortening (I use Crisco) (205 gr)

¼ teaspoon salt

1 tablespoon of vanilla (15 ml)

5 tablespoons ( 75 ml) of milk or cream 

8 cups of confectioners sugar (2lbs.)

Preparation:

1. Cream butter and vegetable shortening at Med-High speed until light and fluffy.

2. Add vanilla and 5 tablespoons os milk or cream.

3. Add sugar alternately on low speed until incorporated then move to high speed. Beat to a spreading consistency.

4. Add more milk or cream if needed until to desired consistency.

Variations to this Buttercream Frosting:

For a pure White  frosting, omit the butter and substitute with vegetable shortening. Use a non-color flavoring extract.

To dilute the consistency, add 2 tablespoons of syrup (light corn syrup), milk or water, and beat. Continue the process until desired consistency.

To thicken add 2 tablespoons of sifted confectioners' sugar and mix. Continue the process until desired consistency.

To make a Fruit Buttercream Frosting: add 1/2 cup to 1 cup of desired fruit chopped into small pieces and mix.

I leave you with this step by step video on how to make a vanilla Buttercream. The recipe varies a bit but the idea is the same. It has been very helpful to me. I hope it is of great help to you.

 How to make a Cupcake Bouquet

 Materials needed:

• Sphere of foam or oasis 
• Pot for plant (I use one of 7 " wide) 
• 25-30 Cupcakes Amount of cupcakes depends on the size of the sphere.
• Bamboo sticks,  popsicle sticks broken in half or tooth picks
• Buttercream for decorating
• Tip #1m of Wilton or #827 of Ateco 
• Hot glue gun and glue sticks to stick the Styrofoam ball to the pot.
• Rock or something heavy to put inside the vase and prevent it from tipping over when it is full of decorated cupcakes. 
• Ribbons and Leaves are optional.

Need a cupcakes recipe? Click in the Cupcakes recipe of your choice: 

Vanilla Cupcakes, ~ Chocolate Cupcakes, ~ Red Velvet Cupcakes

Chocolate-Chocolate Chips Cupcakes, ~ Banana Cupcakes, ~ Pistachio Cupcakes

I used Kabobs bamboo sticks for the picture because that's what I had at the moment, but I recommend popsicle sticks because they provide more support.

The entire bouquet comes out quite heavy, I recommend you assemble at the place the where the bouquet is going to stay, because it is not easy to transport. When you are ready to eat the delicious cupcakes remember to remove them from different areas so that it won't tip over. The weight of the bottom should avoid this, but it is best to be extra careful.

Would like to see how a cupcake Rose is done?  

See How to do a:  Cupcake Rose

 

To all my followers who are Moms, I also dedicate this entry. May the Lord bless you in ways that would make you happy, healthy, wiser, loved and prosper.

Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God. - Titus 2:3-5

Chocolate Buttercream

This chocolate buttercream frosting goes perfect with the Chocolate Cupcakes or Vanilla Cupcakes recipes in my previous publications or with any cake of your choice.

Si deseas ver esta receta en Español clic aquí.

Chocolate Buttercream Recipe

Ingredients: 

¾ cups of powdered baking chocolate or 4 onz unsweetened chocolate melted

½ cup (1 stick) of unsalted butter (113 g)

½ cup of vegetable shortening (I use Crisco) (102 grams)

¼ teaspoon salt

1 teaspoon vanilla (2.5ml)

4 cups of confectioners sugar (512 g)

¼ Cup (59 ml) of milk or cream (the choice is yours depending on your like)

Yield: Enough to lightly cover 24 Cupcakes. 

Instructions:

1. Cream butter and vegetable shortening at Med-High speed until light and fluffy.

2. Add cocoa and 1 cup sugar (already sifted together) mix on low speed until incorporated.

3. Continue to add sugar alternately with the milk and vanilla and mix on low speed until incorporated then move to high speed. Beat to a spreading consistency.

4. Add more milk if needed until to desired consistency.

Variations to this Buttercream frosting:

• To dilute the consistency, add 2 tablespoons of syrup (dark corn syrup), chocolate milk or water, and beat. Continue the process until desired consistency. 
• To thicken add 2 tablespoons of sifted confectioners' sugar and mix. Continue the process until desired consistency is reached. 
• To make a mocha buttercream frosting: instead of adding milk or cream, replace the same amount of liquid for strong brewed coffee .

See also Vanilla Buttercream or Banana Buttercream recipes.

 

A happy heart makes the face cheerful, but heartache crushes the spirit. 

Proverbs 15:13 

Pastillage

Pastillage is excellent to build sugar houses, castles, beds, furniture etc., since it dries and hardens quickly. You can cut out pieces from templates and glue them together using royal icing.

Para leer esta receta en Español clic aquí.

How to make Pastillage

 
Ingredients:
4 cups sugar
1 envelope of unflavored gelatin
4 tablespoons of water
1 Tablespoon of lemon juice (optional)


Instructions:
Mix gelatin with water and add the juice of lemon in a small pot and let stand for 5 minutes or until the gelatin absorbs all the liquid.

After the five minutes have past warm over a pot of boiling water until gelatin is completely dissolved. Add 3 cups of sugar and begin kneading.

If the pastillage sticks to your hands, add the rest of the sugar until you notice that this soft but not sticky.

Use like molding clay and begin to cut out your pieces. Have Fun!

Recipe for: Royal Icing 

Royal Icing

Royal icing is a white, hard icing that can be used to decorate candies, cookies, cakes, and glue gingerbread houses and pastillage products. Royal icing dries into a very stiff consistency making it not the ideal texture to have a cake frosted with. Reserved it to make the small decorative touches and flowers on cakes if needed. For cookies and candies decorations, it is another story,..... it is the best frosting for these treats!

En Español: Aquí

Royal Icing I (Version II at the bottom)

This icing has the appearance like merengue, but it is thicker. Once it's ready you can add some drops of color. I use soft gel paste food colors. The steps to make this icing are few and easy, but I decided to include more information to cover some important points and hopefully answer any question you may have.

Ingredients to make the traditional royal icing :

3 egg whites, at room temperature
3 ½ - 4 cups (1 lb) softed powdered sugar/ confectioner's sugar (450 -520g)
½ teaspoon cream of tartar (optional)
1 teaspoon of lemon juice or vanilla
food coloring (optional)



Preparation:
1. Egg whites should be at room temperature.

2. In a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar until foamy ( about 1 minute).  Add powdered sugar and lemon juice or extract, beat on low speed until combined. Stop the mixer and scrape down the sides of the bowl. Restart the mixer on medium- high speed until you get a very thick, shiny and strong peaked white icing. This should take about 7-10 minutes. I leave mine for 10 minutes. You can use a hand mixer if you desire, but it will take longer for the icing to reach the right consistency. If you are working in humid or rainy weather you'll need more sugar (see note b).

3. Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point.

4. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.



Notes:
a) All the utensils and mixing bowl must be completely free of grease.
b) After you measure four cups of sugar, you should sift before mixing it with the egg whites. On humid or rainy days yo may need 1-2 more cups of sugar for your icing to get it to dry in a reasonable time (see note e).
c) Maintain the icing covered with a damp cloth at all time to prevent it from crusting and drying.
d) Royal dries to a tough consistency and it will begin to dry as soon it is done. To avoid it harden before using it, you should cover with a damp cloth or closed container so that it is not dry. If you're using a pastry bag you should cover the tip with a wet towel when not in use, to prevent icing from drying in the tip.
e) Drying time varies depending on the temperature, humidity and the amount of glaze used. It must harden within 15-60 minutes after application, but as I said, moisture influences greatly in drying  time and it may require a full day to completely dry. In humid or rainy days you need to add more sugar to the icing to help it dry quicker. Products decorated with royal icing should not be refrigerated because condensation and cool temperature will cause the icing to get soft and sticky. Store decorations and decorated dry cookies in a dry area and in a covered container.

Clear eggs whites with cream of tartar, beat until this until soft peaks, add icing sugar and beat until a  strong and glossy peaks are formed.

For decorated cookies

Notes:

-To decorate Sugar Cookies, you can put any extract you wish to match cookie dough.

-Place in decorating pastry bag with a no.2 tip and outline the cookie. Let dry and then add a few drops of water to make icing more fluid and fill the cookies. Let dry several hours, time depends on the climate and temperature. Once dried, you can prepare more icing to give the finishing touches if needed.

 - The consistency that best works for me to outline and flood cookies is just adding enough water to just make the icing a little bit more thinner, it should look like white glue. To know if the consistency is right: using a spoon drop the icing by drops into a bowl of thinned icing and count 8-10 seconds before it disappears into the remaining icing in the bowl. An 8, 9 and 10 are all good, it depends on you and what works best for you.

Find the sugar cookie recipe to make decorated cookies, HERE.

Royal Icing II Made with meringue powder

Ingredients: 
3 tablespoons meringue powder
1 lb. (4 cups) powdered sugar (confectioner's sugar)
5 tablespoons lukewarm (mildly warm / tepid) water

Preparation: Beat all ingredients until the cream is strong peaks (7-10 minutes). 

Yields 3 cups.

Notes: 

All utensils and the mixing bowl must be completely free of any grease. The mixture should be kept covered with a damp cloth to prevent icing from drying. Same rules apply in notes for recipe I.





 


How long does royal icing last? How to store or keep royal icing? I recommend using it fresh each time that you can, because it has better taste and texture. But if you have left over or you need to finish the job of decorating the next day, follow these recommendations: the recipe of royal icing I made with egg whites could be kept in the refrigerator in an airtight container for two days and no more. Royal Icing made with meringue powder can be store for a week and perhaps two at room temperature in an airtight container.

Suspiro, Dominican Frosting or Meringue

The Suspiro, also called Dominican Meringue or Dominican Frosting, is used to frost the Dominican Cake and for cake borders and decorations. The following recipe is simple and easy to make. I hope you have a happy and pleasant experience making this suspiro recipe. 

 

El Suspiro, también llamado Dominican frosting o suspiro dominicano, es un lustre tipo meringue utilizado para cubrir bizcochos y para los bordes del mismo. La siguiente receta de Suspiro Dominicano es sencilla y fácil de hacer. Espero que tengan una muy buena y feliz experiencia al hacer esta receta de suspiro.

En Español: Aquí.

Recipe for the Dominican Frosting and Step by Step Instructions

 
Ingredients:
For the syrup
2 cups granulated sugar
½ cup of water
1 teaspoon lemon juice (optional)

For the egg whites
1 cup = 8 ounces of egg whites (about 7 or 8 eggs)
pinch of salt
⅛ teaspoon of Cream of Tartar (optional)
¼ cup of sugar (optional)
1 teaspoon vanilla


Preparation:
1. In a pot place ½ cup of water, 2 cups sugar, and lemon juice (optional). Mix well and let the syrup mixture come to a boil (read note d).

2. When the syrup begins to thicken slightly, two minute before desired consistency is reached, begin to beat the egg whites with salt and cream of tartar at maximum speed using the whisk attachment. Add the ¼ cup of granulated sugar by sprinkling in the form of rain (optional) while the mixer remains beating at high speed . Continue to cook syrup, being careful to stir constantly to prevent sugar crystals from forming (read note d).

3. Add syrup to the egg whites that have been already beaten into soft peaks while the mixer is beating on high speed (KA speed #10) in a continuous stream until it finishes. To find out when the syrup is done you must enter a spoon or a bamboo skewer and if dripping is in the form of a thread it is ready to pour over the egg whites. Note: It should have a consistency of Karo syrup and a temperature of 245ºF.

4. Continue beating meringue on high speed until the temperature has cooled and you get the desired consistency. Add vanilla when a cool temperature is reached. When done, the meringue should have a shiny appearance. You'll know when it's ready by touching the bowl with your hands, if it feels cool, has a strong peak consistency and shine, then it's ready  (read note d).

You are ready to decorate! Relax and enjoy decorating the cake.


Notes:
a) The syrup must be hot while pouring it to the egg whites, to get them cooked properly and avoid the egg smell. Never let the syrup cool because it will stick to the pan as it gets very hard when cooled.

b) To add color just add a few drops of the desired color at the end of process. The more color you add the darker it will be. If you want to use white for some decoration remember to remove and reserve in another bowl before adding the color.

c) Make sure all the utensils and machine to be used for making this Suspiro are clean and free of grease, oil or butter residue. After washing them thoroughly wipe of with vinegar or vodka. If not cleaned properly the meringue won't come out right and would be flat.

d) In step #1 the lemon juice is optional, it is used to prevent sugar from crystallizing in the syrup, but it is not necessary, you could do this recipe successfully without it. In step #2, ¼ cup of sugar is optional but I recommend it because it helps the egg whites beat with a stronger consistency helping the end product be a fluffy and strong meringue perfect for piping decorations. The cream of tartar acts as a stabilizer and adds volume to beaten egg whites, this is also optional but recommended. In step #4, I advice you to be careful not to use oil based flavoring like the orange and lemon extracts. Grease and Meringue do not match and you'll end up with a flat meringue.

e) If you have any questions, leave a comment. I recommend you check the questions I have already answered in the comments area. You can also find more information on how to prepare this recipe, DOs and Don'ts, and the version of this recipe to cover a half-pound cake (it is the same recipe above, but all divided in half), which is ideal to practice, in: Preguntas sobre Bizcochos en general, Cupcakes y Suspiro.

The following pictures show just a few of the things you can do with the Suspiro (Meringue). There are more pictures in my FLICKR gallery, link is at the top menu bar.

A video on how to cover a cake with this frosting:

“Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.” Ecclesiastes 12: 13

I made the recipe but still have questions. I have put together an eBook with all the facts, notes, and techniques on how to prepare Italian meringue successfully.

Get your SUSPIRO eBook copy HERE.

Get this eBook copy HERE.