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Featured Cookbook
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Pound Cake
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Chiffon Cake
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Cream Cheese Frosting
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Buttercream
Book Description
Some of the cakes date back to his childhood or reach into his family/s Southern Coconut Cake with Fluffy White Frosting and his Grandmother McNair's Cherry Spice Cake with satiny Old-Fashioned Caramel Frosting. Some recipes reflect current food trends, such as delicate Sponge Cake layered with Passion Fruit Curd. And, by coupling the cake recipes with choices from the marvelous selection of frostings, fillings, glazes, and decorations, home cooks can easily create their own dazzling new combinations.
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James McNair's Cakes
Authors: James K. McNair,Andrew Moore
Date: May 1999
ISBN: 0811817687
Publisher: Chronicle Books
Paperback
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American cake makers owe a debt of gratitude to Rose Levy Beranbaum for developing an easy foolproof technique for making buttercream, which I've now used for years.
The variations offer numerous flavorful possibilities for creating your own favorite cakes.
Makes about 4 cups.
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6 egg yolks
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2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
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3/4 cup sugar
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1/2 cup light corn syrup
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1 tablespoon pure vanilla extract
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Food coloring (optional)
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In the bowl of a stand mixer fitted with a wire whip, or in a bowl with a hand mixer, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
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Using a bit of the butter, lightly grease the inside of a heatproof measuring cup and position it alongside the stove top. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring. Immediately pour the mixture into the buttered measuring cup to halt the cooking.
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If using a hand mixer, with the mixer running at high speed, slowly drizzle the syrup into the eggs in a steady stream. Avoid hitting the beaters with the syrup while pouring.
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If using a stand mixer, turn off the mixer (to avoid the whip splattering the syrup onto the bowl walls). Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
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Add the remaining butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and enough food coloring (if using) to achieve the desired color, then blend well.
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Use immediately, or cover and refrigerate for up to 1 week; return to room temperature and rebeat if necessary to achieve spreading consistency before using.
VARIATIONS
Almond Buttercream. Substitute 1 1/2 teaspoons pure almond extract, or to taste, for the vanilla
Berry Buttercream. Lightly sweeten 2 cups fresh blackberries, raspberries, or strawberries, or a combination, with sugar, or thaw 10 ounces frozen sweetened berries and bring to room temperature. Strain the juice into a small saucepan and place over high heat until reduced to about 2 tablespoons. Puree the berries and press through a fine-mesh strainer to remove the seeds. Combine the reduced juice and enough of the puree to measure 1 cup and add with the vanilla.
Butterscotch Buttercream. Substitute 1 cup firmly packed dark brown sugar for the 3/4 cup granulated sugar when making the syrup.
Caramel Buttercream. Add 1 cup cold Caramel Sauce (122) or high-quality commercial caramel sauce with the vanilla.
Chocolate Buttercream. Melt 8 ounces finest-quality bittersweet (not unsweetened), semisweet, milk, or white chocolate containing cocoa butter. Cool slightly, then add with the vanilla.
Coconut Buttercream. Add 1 cup canned sweetened cream of coconut (used for making alcoholic drinks) with the vanilla.
Coffee Buttercream. Combine 2 tablespoons instant espresso with just enough hot water (1 to 2 teaspoons) to dissolve the espresso. Cool to room temperature and add with the vanilla.
Ginger Buttercream. Grate enough fresh ginger to squeeze out 3 tablespoons ginger juice through cheesecloth; discard the pulp. Add the juice with the vanilla.
Hazelnut-Chocolate Buttercream. Substitute 1 cup Hazelnut-Chocolate Spread (page 118) or imported Nutella spread for the vanilla.
Lemon Buttercream. Add 1/4 cup freshly squeezed lemon juice to the sugar-corn syrup mixture and substitute 1/2 teaspoon pure lemon extract, or to taste, for the vanilla.
Liqueur Buttercream. Substitute amaretto, Cointreau, Kahlu'a, or other favorite liqueur for the vanilla.
Maple Buttercream. Substitute 1/2 cup pure maple syrup for the 1/2 cup corn syrup. Substitute 2 teaspoons pure maple extract, or to taste, for the vanilla.
Mint Buttercream. Substitute 2 teaspoons pure mint extract, or to taste, for the vanilla.
Mocha Buttercream. Combine the flavorings for the Chocolate and Coffee variations and add with the vanilla.
Nut Buttercream. Add 1 cup finely ground toasted nuts with the vanilla.
Orange Buttercream. Substitute Grand Marnier or other orange liqueur for the vanilla and add 1 tablespoon finely grated or minced fresh orange zest with it.
Passion Fruit Buttercream. Substitute 1 cup Passion Fruit Curd (page 108) for the vanilla.
Pineapple Buttercream. Substitute 1 cup pureed canned pineapple for the vanilla.
Praline Buttercream. Add 1 cup finely ground Praline (page 125) with the vanilla.
More From This Book:
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Pound Cake
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Chiffon Cake
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Cream Cheese Frosting
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Buttercream
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