White Chocolate Buttercream

(American)
CLAUDINE ORDOEZ PASCUATHURSDAY, 12 NOVEMBER 2015

Good for approx. 20 (3-oz) cupcakes

Ingredients:
1 cup white chocolate
1/2 cup shortening
1/2 cup margarine (Baker's Best)
150g powdered sugar
1 tsp vanilla
Procedure:
1. Melt the white chocolate, then cool down to room temperature.
2. Using the paddle attachment, beat shortening and margarine
together until fluffy. Add in the cool melted chocolate.
3. Mix in the vanilla followed by the powdered sugar.
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1818
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Jessie Crisostomo Ano pong brand ng shortening pwde po ba ung snow white?
Like Reply 1 26 January at 14:34
2 Replies

Jessie Crisostomo Tnx po

Like Reply 1 26 January at 15:55

Jennifer Pailas-Vicencio Can i use the whisk attachment instead? Wala po ako paddle attachment.
Like Reply 7 May at 09:39

Grace Gonzaga Paduga pwede po ba margarine lang ang gamitin?

Like Reply 21 November at 21:20

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brazo de mercedes
VANNE REYES DELA CRUZTUESDAY, 8 APRIL 2014

INGREDIENTS:
Filling:

10 egg yolks

1 tsp vanilla extract

1 can (14 oz) condensed milk

confectioners/powdered sugar
Meringue:

10 egg whites

1/2 tsp cream of tartar

3/4 cup sugar

PREPARE THE MERINGUE:
Beat the egg whites using an electric mixer. Add cream of tartar until
soft peaks form.Gradually add the sugar. Continue mixing until texture
is semi-firm.Line a large cookie sheet with parchment paper greased
with butter and spread the meringue evenly on top. Once spread
evenly, comb the top of the meringue (I used fork).Bake at 350 deg F.

for 20 minutes or until top of meringue turns to medium brown or bit

toastedRemove from oven. Set Aside.
PREPARE THE FILLING (WHILE THE MERINGUE IS STILL IN THE OVEN):
In a sauce pan, combine condensed milk, egg yolks and vanilla.
Simmer over low heat while stirring constantly until mixture becomes
thick. Remove from heat. Set aside.
HOW TO MAKE BRAZO DE MERCEDES:
Sprinkle the confectioners sugar on top of the baked meringue then
place wax paper on the top part of the meringue followed by a similar
sized baking pan or tray. The meringue should now be in the middle of
two baking trays.Flip the meringue then spread the filling evenly on
top of meringue and roll into a log.
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47Maricel Galecio Mendoza and 46 others
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Cathy Hizo Thanks, Roida.See translation

2 June 2014 at 18:51 Like

Maria Lilifer Lozada-Almera Ms. Vanne Reyes dela Cruz ask lang po sa recipe po na ito ilang
cupcake po pwede magawa, try ko po sana gawin today, xenxa na po sa pagtatanung newbie en 1st
time na gagawa po, thanks in advance po
6 November 2014 at 15:06 Like 1

:-)

Vanne Reyes Dela Cruz depende sa size ng liner mo pero approx. nasa 16-20 pcs
6 November 2014 at 16:12 Like 1

Maria Lilifer Lozada-Almera Ok po thanks

6 November 2014 at 16:14 Like

:-)

Danica Victorino Hello po anu po pede isub. Sa coc ?para dito /

3 January 2015 at 19:36 Like

Ka Lin Hi po ung sugar po s ing. Nh meringue powder po ggmitin dun

13 January 2015 at 10:59 Like

Vernah Christie Pasco sis vanne yung pag roll ko po kasi matatagal ang brpwn nya sa itaas
23 January 2015 at 12:06 Like

Vivien Buscato hi po, gumawa ako nito ,maganda po ang finish product, pero ni lagay ko sa ref. after
two hours po nagwatery po ang brazo de mercedez, iyong confectioner sugar nag melt
dapat kung gawin? paano ma maintain ang dryness niya? salamat po sa sumagot
16 December 2015 at 20:00 Like

:(

ano po ang

:)

Sheryl Capinpin-Paguia Paano nga po imaintain ang dryness ng brazo de mercedes after lagyan ng
sugar sa ibabaw?
24 December 2015 at 12:12 Like

Sharleen Roxas Please help po. Nagagawa po ako ng brazo de mercedes ngayon kaso ung meringue
ko po masyadong malabnaw, what can i do po kaya para maging stiff sya?
5 October at 11:39 Like

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Homemade Pan Release

By An Ne on Friday, 23 May 2014 at 20:26

For Easy Reference :) at para hindi na mawala :D

Homemade Pan Release {Baking Spray}

Ingredients

1 cup flour

1 cup shortening

1 cup oil (I used canola)

Instructions
1. Place all ingredients in medium bowl and whisk well by hand. The mixture will be
smooth and creamy.

2. Store in airtight container in refrigerator.

3. When ready to use:
4. Dip a pastry brush into mixture and spread over bottom and sides of cake pan.

Source: http://iambaker.net/?s=pan+release+

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1313
Comments

An Ne di sa akin yung blog :))) shelf life: im not sure kung gaano siya katagal pa
konti konti kasi ung gawa ko
as long as wala pang molds or discoloration okay
pang gamitin.. im not sure for cookies... yes for the wax paper... pang cakes siya
actually
:)

8 June 2014 at 20:45 Like

An Ne ur welcome
marami na rin ang gumagamit niyan dito
actually my
member na nag post na talaga about sa pan release na yan.. nilagay ko lang siya sa
:)

:D

file para di nga mawala

:)

8 June 2014 at 20:47 Like

An Ne try mo rin lang

:)

8 June 2014 at 21:12 Like

Mcae Gil pwede po ba yan for pans na gamit for bdm roll?

14 July 2014 at 21:17 Like

Mich Miranda Laking tulong nito, Sis. Ang Mahal pa naman ng Pam Php237.00.
Thank you so much. God bless.
3 August at 18:53 Like

Chef Joey's Royal Icing Recipe

GLADYS GERMANTHURSDAY, 26 NOVEMBER 2015

My ROYAL ICING RECIPE:) 1kilo penco sugar powder, 1cup fresh

eggwhites 1/2 tsp. cream of tartar:) ung consistency nya is pang
outline:) pag pang 2d add Lang po ng 1cup sugar powder:) pag pang
3d po add po ng 2- 2 1/2 cup ng sugar powder:) Para maganda po ung
quality ng royal icing wag Lang po nating I over mixed:) Maraming
salamat po:)
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52Majess Miguel-Seco and 51 others
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Rommel D. Racimo Pwede naman half kilo, then half din ung ibang ingredients...tama ba Master J?
25 July 2014 at 18:23 Like 2

Michelle Ann Castillo Austria ano po ibig sabihin ng 2d at 3 d

3 May 2015 at 08:59 Like

Rommel D. Racimo 2d pag flat lang, 3d pag nakatayo

3 May 2015 at 09:28 Like 3

Michelle Ann Castillo Austria tnx po sa pag sagot sa pag sagot po.
3 May 2015 at 11:57 Like

Racquel Reyes Roberto The eggs whites are fresh and UN pasteurised?
3 May 2015 at 12:28 Like

Gladys German alla bkt npunta ung copy paste ko s laptop kng recipe knina ..sori guys.
27 November 2015 at 00:50 Like

Shierly Pallaria Pg sasabay sabayin lng po b s mixer? Pnu po mallamn if ok n? Gnto po bng topper
mggwa po ng ri?
9 December 2015 at 12:19 Like

Em Arnaiz Eto po b yung gngamit as candy toppers?

20 January at 18:50 Like

Marleene Pagaling Lumanog-erat hi sir puedi ba ito gamitin sa flower making?

4 February at 08:51 Like

Jeremy Gail Manaois ano po name ng book ni Chef joey? gusto ko po bumili sana
22 March at 08:25 Like

WORLD'S BEST Swiss Style

Meringue Buttercream by
Gretchen Price- shared by Darlene
Cruz-Timbol
DARLENE CRUZ-TIMBOLWEDNESDAY, 11 NOVEMBER 2015

WORLD'S BEST Swiss Style Meringue Buttercream by Gretchen Price

Yield 6cups

(enough to ice 30 cupcakes, or fill and ice 1- 8?cake

***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2
months freezer

Fresh Large Egg Whites 180g (6 Large)

Granulated Sugar 300g (1 + 1/2 cups)

Confectioners Sugar 240g (2cups)
Solid Vegetable Shortening 170g (3/4 cup) **See Note Below
Unsalted Butter 454g (2 cups)
Vanilla Extract Or Vanilla Paste 1 Tablespoon

Over a double boiler, in a large metal bowl whisk together the

granulated sugar and the egg whites stirring constantly until the
mixture reaches approximately 115 degrees F (ako sis, pinaaabot ko ng
140 degrees F) and the sugar grains have dissolved and are no longer
gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the
WHISK attachment and whip on high speed until it is thick, glossy and
white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you
have achieved STIFF peaks meringue, add the confectioners sugar all
at once with the mixer on very low speed to avoid having a snow
shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer
speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they
are the same consistency. Add it in about 2-3 additions, but FAST
Additions.
PLEASE READ THE Q & A before asking your question, because there is
a great chance it has already been addressed! THANKS!

#1 THIS IS NOT A CRUSTING BUTTERCREAM

#2 This is a GREAT icing for under fondant

#3 YOU CAN LEAVE OUT THE CONFECTIONERS SUGAR IF YOU THINK IT

IS GOING TO BE TOO SWEET
Many of you make judgments about this recipe before you have even
tried it. Because this may be the one and only Swiss Buttercream
Recipe in the WOLRD that includes confectioners sugar! Oh the Horror!
MY TWO CENTS: I make it a rule not to ever change a recipe before I
have had a chance to try it, because how will I ever know what it is
SUPPOSED to taste like unless I make it the way the author intended it?
Now of course I have changed many recipes to suit my liking once I
have tested it, BUT ONLY AFTER I HAVE TESTED IT. Perhaps it is my way
of being respectful to the author, because after all, I do not know
everything and those who think they do, are missing out on the great
many things others have to offer.
Please be aware that this is a very different recipe than what you may
be used to. It is REAL BUTTERcream.
Trouble shooting:
My Whites will not whip! Is your bowl very clean and completely
free of all traces of fat, or grease? Are you using pasteurized (from a
carton?) egg whites? Or fresh? Fresh whites always whip better, and
some have found that pasteurized whites will not even whip at all!
Using a hand beater will take about two times as long to whip
compared to the balloon whisk of a Kitchen Aid or any stand mixer.

**Also, if using fresh eggs, be sure they are indeed FRESH! (meaning
not old)

I think many of you are not getting your egg whites STIFF STIFF and
glossy before you add the butter and shortening. This will cause a thin,
runny buttercream that will NOT hold a shape for piping and flowers.
Additionally one VERY BIG mistake is to add the butter/shortening to
the meringue while it is still too warm. This will melt your
butter/shortening and you will have butter soup.
I think some of you are afraid to just DUMP in the confectioners sugar
all at once and then do the same with the butter/shortening.
BUT- if you are still having trouble- PLEASE DO NOT PANIC and THROW
THIS so called disaster in the garbage! 9 times out of 10 you can
bring it back to life! Simply by continuing whipping until comes back
together!
HOWEVER for those of you who cannot get your meringue right from
the start- wellyou cant make it stronger at the end, you get what
you get.
MOST ASKED Questions:

Q- Will this buttercream hold up in hot weather?

A- It gets pretty hot here in NJ in the summer. July & August sees
normal temperatures of 100 degrees F and very humid. I use this
buttercream for all of my wedding cakes in those months. I do not
recommend ANYTHING or ANYONE to be outside in those
temperatures; but this buttercream holds up fine indoors in air

conditioned rooms and it also survives the transport in an air

conditioned vehicle just fine.

Q- Can I use this recipe under Rolled Fondant Icing?

A- YES, you can use this icing under ANY Type of Icing, Rolled Fondant,
Poured Fondant, Ganache, Whipped CreamLIKE EVERYTHING!!

Q- What can I substitute for the Crisco, I dont have that in my

country?
A- Please read SUBSTITUTIONS blog post

Q- Can I use all butter?

A- YES

Q-Can I use all shortening?

A- Yes!

Q- Can I use Margarine

A- Yes

Q- Can I use Meringue Powder?

A- Yes, follow the instructions on the can (or bag) or Meringue Powder
to equivalent to 6 large Egg Whites, and then proceed as you will for
the rest of my recipe.

Q- Can I double this recipe?

A- YES, if your mixer bowl is large enough to accommodate that
amount of ingredients DOUBLED. Be wary that the meringue alone with
the 1X recipe comes just about half way to the top of the bowl-(IF you
mixed it properly that is)

Q- How long can I store this icing?

A- 4 days room temp, 2 weeks fridge, 2 months freezer

Q- Is it safe to eat raw egg whites?

A- Please read to the bottom of this post.

Q- Can I use a hand mixer if I do not have a Kitchen Aid?

A- Yes. However you must make sure that your meringue is STIFF
STIFF STIFF! This is the most important step in this whole recipe and
why so many have trouble. You must get that meringue as stiff and
glossy as possible, and the hand mixer, well it takes a very long time
to achieve this.

NOTE**I Use Crisco in the video and because this is the most readily
available solid vegetable shortening around. Since I am catering to
such a large audience around the globe, it is difficult to say who can
get what ingredients and where they find them. So at the end of the
day, Crisco or any comparable Solid vegetable Shortening will due in
this recipe.
At the bakery I use SWEETEX, it is a High Ratio vegetable shortening
that is THE BEST for making Icings with no greasy mouth feel that
many complain about when using the Crisco. If you can find a High
Ratio Shortening I will always recommend using that instead of Crisco,
but for those of you who cannot find it, Crisco works just fine.
Many people will disagree with me here, that they would NEVER use
Crisco in anything other than a pie crust. You may of course leave out
the shortening altogether and use all butter, but I have had mixed
reviews on that as well.

So what we are left dealing with here, is a recipe that is FABUOLOUS if

you can get the highest quality ingredients (for example SWEETEX,
very expensive but THE BEST!) and find the perfect balance that works
best for YOU and YOUR CLIENTELE; Whether it is All Butter, All
Margarine, a mix of Butter and Shortening, All Shorteningetc
etc..You have a lot of room to play here with these 2 ingredients so
find what YOU like best and make it your own!
After all, Its YOUR sandbox, I Just PLAY in it.
**Now I have gotten some back lash from folks who say it is imperative
to cook the whites to 140 degrees F to be safe. At school we were
taught to bring the mixture to 115 degrees F because the trouble is in
the yolks. But only if the yolk is contaminated with salmonella and NOT

ALL EGG YOLKS ARE DANGEROUS. The problem is, you dont know
when it is or isnt contaminated. Now keep in mind I also went to
school almost 20 years ago and the world has changed, and our food
supply has also changed due to the industry pumping out mass
amounts of it to keep up with the demand, hence why our food has
gotten so dangerous. To avoid this danger you can simply use
pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do
not feel there is a risk in this recipe whatsoever. But this should be a
personal choice for each and every one of you

To add colors to this buttercream, I recommend using Gel Paste Colors

like Americolor or Chefmaster or an oil based color is great too, since
this is a high fat recipe.
The gel paste color should be added at the end after you have
achieved Buttercream Greatness!! After you get to the point of done,
you will then switch to paddle attachment and add color.
You may color the whole batch, or divide it up and color smaller
portions at a time.
Gel paste colors are the best since a little goes a long way and they do
not add extra liquid to the recipe like food colors do.

Turn the speed up to high and let it mix smooth. Add the vanilla extract
at the end, and you are DONE! Best Buttercream EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2
months freezer

**its fine to store it in the fridge/freeze, but just know that you will now
have to bring it back to room temperature before re using. Take it out
HOURS before you need it, and let it get to room temp, then you will
put it back on the mixer and with the PADDLE attachment on lowmedium and let it mix, it will look as if it is BROKEN, and curdled, dont
be alarmed this is NATURAL, it will come back together eventually, you
can turn the speed up to med-high and it will mix out smooth as in this
video HERE
The debate on raw egg whites: The trouble is in the yolks, never the
whites. At school we were taught that you can leave the egg whites at
room temperature for a week, and nothing bad would happen because
the trouble is in the yolks. But only if the yolk is contaminated with
salmonella, NOT ALL EGG YOLKS ARE DANGEROUS. The problem is, you
dont know when it is or isnt contaminated.
Now keep in mind I also went to school almost 20 years ago and the
world has changed, and our food supply has also changed due to the
industry pumping out mass amounts of it to keep up with the demand,
hence why our food has gotten so dangerous.
To avoid this danger you can simply use pasteurized egg whites in a
carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this
recipe whatsoever. But this should be a personal choice for each and
every one of you. Although it is possible for Salmonella to be in both
the white and the yolk of the egg, the white does not readily support
bacterial growth. Cold souffls, mousses, and chiffons containing raw
beaten whites require refrigeration to maintain their character, and an
added safety factor. Such dishes might be considered low risk for
healthy individuals. ----------(whew ang haba!!) Thank you to Ms.
Gretchen Price, former owner of Woodland Bakery
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2424
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Darlene Cruz-Timbol additional helpful info, mahirap i-add ang gel color (as in, nakakainis) so one
trick I learned, magreserve ng 1/2 cup ng meringue na stiff na, para doon mo i-add yung gel color, mix
well, then mix in the butter cream, bongga ang ganda ng color
Like Reply 5 11 February at 19:10 Edited

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Food for the gods (so gooey and chewy)

By Marie Tayag on Saturday, 6 December 2014 at 19:55

1 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1 cup pitted
dates, chopped 1 cup unsalted butter, melted 1 cup brown sugar 2/3 cup sugar 1
tablespoon honey or light molasses 1/2 teaspoon vanilla extract 2 eggs 1 cup
walnuts, coarsely chopped
* secret ingredient

Procedure:1. Preheat oven to 350F and place rack in the upper middle position. Line a
9" x 13"baking sheet with parchment paper and set aside.2. Sift all-purpose flour, salt
and baking powder in a small bowl. Put half this mixture in anotherbowl and dredge the
chopped dates in there.3. Combine melted butter, brown sugar, sugar, eggs and vanilla
in a large bowl. Mix until batter isuniform. Add honey and mix.4. Fold flour into the
batter using a rubber spatula. Lastly, fold the dredged dates and walnuts.5. Pour the
batter to the prepared pan and spread evenly. Pour the mixture to the prepared
pan.Spread evenly. Bake in the oven for 35 to 40 minutes when using a 9x13 pan, and
15minutes when cooked in a jelly roll pan. It should be done when you poke a toothpick
throughthe middle and it comes out clean. The center would still be wet.6. Cool
completely before slicing into bars. Cool in the fridge for better slice ability.

Recipe is adapted from Gourmeted.com