Posts Tagged With: Difficult

“Cracked Earth” Chocolate Cake

Branden’s birthday was recently, so we had cake AGAIN.  So if you don’t like Carrot Cake (although, this one might make you change your mind), I have something else for you…

Last year, I told a story about how I once made a flourless chocolate cake FOUR years ago for Branden’s birthday but then lost the recipe for said cake during some moves.  Each year, I thought I found the recipe again, but it was never quite right.  Well my friends, I’m happy to say that four years and three flourless chocolate cakes later, I finally found the original recipe and its just as good as I remembered.  This cake is incredibly dense but its so chocolately and moist – it goes excellent with some fresh berries and homemade whipped cream.

Okay that’s all great and stuff, but I have to be honest…this cake is a complete pain in the rear to make – its so finicky and if you don’t follow the directions completely, it won’t turn out.  Forgot to temper the eggs?  You’re toast.  Didn’t achieve stiff peaks in your egg whites and struggle to fold them in to the chocolate?  Toast again.  Seriously, this thing is a pain and I whine each time I make it about how much I hate it and then I take a bite and then I’m swept into euphoria and amnesia.  This cake is heaven and worth ever bit of anger that I put into it!

Enjoy!

Recipe from Tyler Florence

  • 1 lb. bittersweet chocolate, chopped into small pieces (might I suggest using Ghiradelli’s 60% cocoa chips?)
  • 1 stick butter, room temperature
  • 9 large eggs, seperated
  • 3/4 c. granulated sugar + 1 TBS

Preheat the oven to 350 degrees.  Butter a 9″ springform pan.

Put the chocolate and butter into the top of a double boiler and heat over (but not touching) about 1 inch of simmering water until melted.  Meanwhile, which the egg yolks with the sugar in a mixing bowl until light yellow in color.  Whisk in a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.  Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes.  Let stand 10 minutes, then unmold.

Serve at room temperature with fresh whipped cream and berries.

 

Categories: Desserts, Recipes | Tags: , , , | 4 Comments

HAPPY BIRTHDAY! Say it with Carrot Cake!

FoodIsTherapy is a year old today!  ONE YEAR!  I can’t believe it!  The last year has been an interesting one and I thank you so much for following me along on my journey as a foodie.

So how about we celebrate?  Birthdays call for cake and boy oh boy do I have a cake recipe for you!  My father in law LOVES carrot cake, so I’ve been on the hunt for a really good recipe…and now my search is over.  Seriously.  This is the BEST carrot cake I’ve ever had!  YUM!!!

Enjoy!  And thank you again for your support over the last year – I hope you stick around for the next year (and maybe invite your friends, too)!

The BEST Carrot Cake (believe it or not, this is a Southern Living recipe – that I ever so slightly tweaked!)

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar
  • 3/4 c. vegetable oil
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) flaked coconut
  • 1 c. chopped pecans or walnuts

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

  • 1 c. sugar
  • 1 1/2 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 TBS light corn syrup
  • 1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3 c. sifted powdered sugar
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Categories: American, Desserts, Recipes | Tags: , , , , , | 5 Comments

Short Rib Ragu over Homemade Pappardelle

Being a chef herself, my Mom likes to do food-themed gifts for Christmas.  I once had a baking Christmas focused on pies and tarts; I got pie plates, cookbooks, pie weights, a good rolling pin, etc.  Bliss.  This past Christmas was the year of pasta!  She got Branden and I a pasta cookbook, pasta drying rack, a hand-crank pasta roller/cutter, and the pasta attachment to our Kitchen Aid mixer.  Sad to say, we finally just had the time to dedicate to making homemade pasta – I just wish it would’ve happened sooner!

Branden found this recipe in our Pasta cookbook on Christmas Day and has been drooling over it ever since so of course, this is where we decided to start on our pasta adventure.

We’ve also recently stumbled upon a couple local butcher shops lately that we are in love with (and they only source local meat…SCORE!).  We really like both The Spoon Market and The Butcher Block and Deli.  Today’s meat came from The Butcher Block – we couldn’t beat $2.49/lb. for beef short ribs!

The meat...they didn't have 4 lbs of short ribs, so we added a soup bone cut to ensure we had enough meat in our ragu. Worked like a charm!

Now the fun begins, you have to sear all sides of the meat before letting it melt for 3 hours in a Dutch oven.  Golly do we love our Dutch oven for dishes like this!   Now that we’re all good and seared, its time to prepare for the magic to begin!  Throw those veggies in the Dutch oven.  No need at all to clean up after the meat searing.  This recipe is getting better and better (I’ve only used one pot!).
Branden and I ALWAYS fight over who gets to stir. So childish!
Everything is resting beautifully in the Dutch oven and we’re on to making the pasta.  This definitely took some teamwork!  Homemade noodles are really quite easy to make, its just a labor-intensive process.  I’ve got two pieces of good news for you, though: 1) Homemade noodles are really inexpensive.  Seriously.  2) Homemade noodles can be made in advance and stored in the refrigerator or freezer.  So take a day and make some noodles, its so worth it!

Rolling out the pasta by hand. I think we eventually got the hang of it.

 And here’s the finished drying rack of pasta: (we ended up cutting our noodles with a pizza cutter because we needed thicker noodles.  Clearly we were a little bit inconsistent with our noodle width).

A tree of carbs! My dream come true!

Once our pot of heaven was down melting down, it was time to pull the meat apart and discard the remaining fat and bones.  This is a man’s job…thank goodness we were making this meal together!

Its really a shame that this is what we had to throw out. That’s a LOT of fat but it makes the meal oh-so-delicious!

And the trimmed meat goes back in the pot where it belongs.  It smells like heaven!!  Before we dig in, we have to actually cook the pasta that we left hanging on the “carb tree.”  Here’s where a pasta insert for our stock pot would come in handy because unlike dried pastas, the cooking time is only a matter of seconds, so you have to work quickly or you’ll end up with mush…and nobody likes mush!

We don't own a pasta pot, so Branden tied some kitchen twine around the handles of our metal colander. #kitchenmacgyver

 
Okay, so you’ve been really patient through all these pictures (this is one of those meals that I thought multiple pictures would be nice for), so here’s the grand finale…the finished product at last.  The quintessential fall dish, heaven in a bowl! 
 

The 3+ hours of waiting for this was totally worth it!

 Enjoy!
 
Short Rib Ragu:
  • 4 lb. beef short rubs, each 2″ long or 2 lb. beef top round
  • 3 TBS extra virgin olive oil
  • 2 oz. port fatback or proscuitto fat, cut into matchsticks, or 4 TBS unsalted butter
  • 1 large yellow onion
  • 1 carrot, peeled and chopped
  • 1 large clove garlic, minced
  • 2 bay leaves
  • 1 cinnamon stick, 3 inches long
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • Fine sea salt and freshly ground black pepper
  • 3 TBS tomato paste, diluted with 3-4 TBS water
  • 1/2 c. full-bodied dry red wine
  • 3 1/2 c. beef stock
  • Egg Pasta (next page)
  • 2 TBS unsalted butter
  • 3 oz. fresh wild mushrooms, brushed clean, tough stems removed, and sliced
  • Kosher salt for cooking pasta
Trim the beef of excess fat. If using the beef round, cut into 1 1/2″ dice. Past the meat dry thoroughly with paper towels.In a Dutch oven or other large, heavy pot over medium heat, warm 1 TBS of the olive oil. If using the fatback or prosciutto fat, add to the pan with the olive oil and saute until lightly browned, 2-3 minutes. Using a slotted spoon, transfer to a large platter and reserve.
 
If using the butter, melt it with the olive oil. Working in batches to avoid crowding, add the beef to the pan and brown on all sides, about 12 minutes for each batch. Transfer the beef and its juices to the platter with the fatback.
 
Add the remaining 2 TBS olive oil to the pot over medium heat and stir in the onion, carrot, garlic, bay leaves, cinnamon, cumin, cloves, and cardamom. Saute until the vegetables are softened, lightly colored, and aromatic, about 10 minutes. Return the beef and fatback (if used) to the pan, add 1 tsp. sea salt and several grinds of pepper, and stir well. Stir in diluted tomato paste, the wine, and enough stock to just cover the meat. Cover partially, reduce the heat to low, and cook, stirring occasionally and adding additional broth or water as needed to prevent the pan from drying out, until the meat is tender, about 3 hours.
 
While the sauce is cooking, make the pasta dough as directed, then roll out and cut into pappardelle. Let dry for 30 minutes or up to 3 hours.
 
Just before sauce is ready, in a frying pan over medium heat, melt the butter. Add the mushrooms and saute until tender, about 4 minutes. Remove the sauce from the heat and move and discard the bay leaves and cinnamon stick. Fold in the mushrooms, cover, and let rest while you cook the pasta. In a large pot, bring 5 quarts water to a rapid boil. Add 2 TBS kosher salt and the pasta and cover the pot. When the water returns to a boil, incover, cook for about 5 seconds, and then drain. Transfer the pasta to a warmed large, shallow serving bowl or individual shallow bowl. Top with sauce and serve immediately.
 
Egg Pasta (in a machine, because its easier that way.  And cleaner.  Okay, cleaner is debatable)
  • 2 1/2 c. unbleached, all-purpose flour, plus more as needed
  • 1/4 tsp. fine sea salt
  • 4 large eggs, at room temperature
  • 2 tsp. olive oil

Fit a food processor with the metal blade. Add all but 1/2 cup of the flour and salt to the bowl and pulse to mix. Set the reserved flour aside; you will use it later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the oil; there is no need to stir. Pour the eggs and oil into the food processor work bowl.

Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, one tablespoon at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist, but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the work bowl and place it in the center of the floured surface. Using your handsm flatten the dough into a disk.

Using the heel of your hand, push the dough down and away from you, fold it in half back towards you, rotate a quarter turn, and repeat the kneading motion. After about 10 minutes, the dought should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl, and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry.

Roll out the dough using a pasta machine and until its about 1mm thick. Cut into strands 3/4 to 1 inch wide.

Hang to dry for 30 minutes and up to 3 hours before cooking or storing in refrigerator or freezer.

 

Recipes courtesy of Pasta by Williams-Sonoma

 

Categories: Entrees, Italian, Pasta, Recipes | Tags: , , , | Leave a comment

Shaved Asparagus with Lemon Miso Dressing

While I was in San Francisco in May, I had this delicious dish at Bocodillos, a tapas bar near the Financial District.  Unfortunately, I’ve been dreaming about it ever since, so I set out to begin trying to piece it together.  I think I finally found a close combination of ingredients, though I think my dressing needs a tad bit of tweaking (perhaps a bit more miso?), but other than that, this recipe is pretty close to the awesome dish I had in San Francisco.  This is a delicious, fresh. and light salad that works as an entree or a side dish.

The most challenging part of this salad is shaving the asparagus.  I used a veggie peeler because I was terrified I would slice my fingers on my mandolin.  It worked pretty well…basically I snapped the ends off the spears and laid the spear on a cutting board while running the veggie peeler down the length on it.  I found laying it down was easier than holding it in the air because I had way more control (but this is just me…let me know if you find a better method).

Enjoy!

  • 1 lb. large asparagus
  • 1 bunch fresh chives
  • 1/2 bunch flat leaf parsley
  • 1/3 bunch cilantro
  • 1/4 c. minced shallot
  • 1/2 c. white miso paste
  • 6 lemons, 3 of them zested
  • 2 c. vegetable oil
  • 2/3 c. apple cider vinegar
  • 1/4 c. sliced, toasted almonds
  • 1 pkg of yellow fin tuna in olive oil (or 1/2 c. of tuna ventresca if you can actually find it – I decided against ordering it online)
  1. Prepare a bowl of ice water.  Using a mandolin or vegetable peeler, shave the asparagus lengthwise, adding it to the water as you go.  Let sit in water for 1 hour or until is becomes curly.
  2. Chop all the herbs and combine in bowl.  Set aside.
  3. Place the shallot, miso, and the lemon zest in a bowl.  Juice all the lemons and add to the bowl.  Slowly whisk into the miso, making sure to smooth out any lumps.  Whisk in the vinegar and slowly drizzle in the oil, whisking the entire time to make an emulsion.  Set aside.
  4. When ready to assemble the salad, drain the asparagus.  In a large bowl, combine the asparagus and herbs.  Add the dressing until the salad is lightly coated.  Top with almonds and tuna.
Categories: Entrees, Recipes, Salads | Tags: , , , , | 2 Comments

Vanilla Bean Ice Cream

Mmmmmm, ice cream.  I love homemade ice cream, but so often after you put it in the freezer it turns as hard as a rock and is near impossible to scoop without letting it sit up for awhile.  That is NOT my idea of ice cream.  So when I saw this month’s issue of Cook’s Illustrated promised to solve this issue, I was intrigued.  Let me digress for a second to sing my praises to Cook’s Illustrated magazine.  This is a great bi-monthly magazine with zero thrills and no advertising.  They are brutally honest and test recipes and cook’s tools rigorously, publishing all of their failures and opinions along the way.  Its a great un-biased resource and I have to say, I’ve never been disappointed in a recipe that I’ve tried that they put through the ringer.

All that being said, on to the task of making ice cream that won’t turn into a brick in my freezer.  The article leading up to this recipe was a couple pages long and described the author’s scientific (and no-so-scientific) ways of trying to create ice cream that was soft and creamy.  Basically, it boiled down to the type of sugars used and their different freezing points.  The final (and successful) recipe replaced 1/2 of the sugar with corn syrup because it has smaller molecules that freezes slower and therefore does not allow ice crystals to form.  Okay, so Cook’s Illustrated made it work, but did I?  I’m happy to say that I have soft, scoop-able vanilla bean ice cream hanging out in my freezer that has an amazing consistency.  Its not quite as soft as what I get from the grocery store, but I don’t have to let it sit out 20 minutes before I can eat it, so its a winner in my book!  Word of warning though, this recipe takes forever from start to finish, so make sure you have several hours to dedicate to it…

Love ice cream?  So does Branden and I just bought a Jeni’s Ice Cream cookbook, so we’ll be posting about some of our adventures trying to re-create Jeni’s little bites of heaven at home.  I have high expectations for two reasons: 1.  I love Jeni’s Ice Cream and 2. Jeni tested all of her recipes in a Cuisinart Ice Cream maker to make sure folks could achieve good results at home.  I can’t wait!!!  Until, enjoy some vanilla bean ice cream!

  • 1 vanilla bean
  • 1 3/4 c. heavy cream
  • 1 1/4 c. whole milk (for those of you in our neck of the woods, we really like Hartzler’s Dairy Whole Milk)
  • 1/2 c. + 2 TBS sugar
  • 1/3 c. light corn syrup
  • 1/4 tsp. salt
  • 6 large egg yolks
  1. Place 8 or 9 inch square metal baking pan in freezer.  Cut vanilla bean in half lengthwise.  Using tip of a pairing knife, scrape out vanilla seeds.  Combine vanilla bean, seeds, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes.  Remove saucepan from heat.
  2. While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds.  Slowly whisk 1 cup heated cream mixture into egg yolk mixture.  Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes.  Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes.  Transfer 1 cup custard to small bowl.  Cover both bowls with plastic wrap.  Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours (small bowl of custard will freeze solid).
  3. Remove custards from refrigerator and freezer.  Scrape frozen custard from small bowl into large bowl of custard.  Stir occasionally until frozen custard has fully dissolved.  Strain custard through fine-mesh strainer and transfer to ice-cream machine.  Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 20 minutes.  Transfer ice cream to frozen baking pan and press plastic wrap on surface.  Return to freezer until firm around edges, about 1 hour.
  4. Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours.  Serve.  Ice cream can be stored for up to 5 days.

Yield, approximately 1 quart

Categories: Desserts, Recipes, Snacks | Tags: , , | 2 Comments

Lemon-Raspberry Cake with Lemon Buttercream

Confession: I really don’t like to bake.  I much prefer cooking because its not a science and I can make things my own.  Baking is too technical and there’s not a lot of wiggle room unless you’ve got time on your hands to make several attempts.  That being said, I unfortunately stumbled across this recipe when I was asked to make a birthday cake a few months back and now I find myself looking for excuses to bake it again.  And I don’t even usually care for cake…

Another confession: this cake is a pain in the butt and not for the faint at heart.  The cake part isn’t too bad, but the frosting…oh, the frosting.  The first time I made this frosting recipe, it resulted in me having an exhausted meltdown (ironically, the frosting melted down, too) in my kitchen at 9:00 on a Thursday evening and making Branden go out and get me more butter for a second attempt because I could NOT wait until the next day!  If you know me, you know that I can get a bit crazy when I’m exhausted.

A couple notes about this recipe. 

  1. I’m not usually a huge fan of cake- not that I don’t like it, there’s just other desserts I’d rather have than cake (like chocolate), however I can’t resist this cake.  This cake is INCREDIBLE!  The wheat flour makes the cake a little less fluffy than a normal cake, but gives it great flavor that couldn’t be accomplished with just all-purpose flour.  The cake is extremely moist, especially with the addition of raspberry jam filing.
  2. The frosting is a pain to make (and will take quite a bit of your time), but its worth it if you do it right.  Follow the instructions to the “T” and you won’t be disappointed!
  3. I’ve never used the meringue powder called for in the frosting recipe– I’ve always used the egg whites with success.
  4. I cannot, CANNOT stress enough the importance of letting the egg/sugar mixture for the frosting reach room temperature for before adding the butter.  The first time I made this recipe, I ended up starting over because the butter was too cold and the sugar mixture was too warm.  Let’s just say it was a disaster (and I giant waste of eggs and butter).

Lemon-Raspberry Cake

Makes three 8″ or two 9″ rounds or one 9×13″ sheet cake. Serves 16

  • 2 1/4 c whole wheat pastry flour
  • 1 c unbleached all-purpose flour
  • 1 1/2 t baking powder
  • 1/4 t baking soda
  • 1 c (2 sticks) unsalted butter
  • 1 3/4 c sugar (either superfine or granulated)
  • 3/4 t salt
  • 5 large egg whites
  • 1 t vanilla extract
  • 2 Tbsp lemon zest
  • 1/4 c fresh lemon juice
  • 3/4 c milk
  • 1/4 c seedless raspberry jam
  • Fresh raspberries for garnish (optional)
  1. Preheat oven to 350. Grease and flour the pans or line the bottom with parchment paper
  2. Whisk together flours, baking powder and baking soda in a medium bowl. Cream together butter, sugar and salt in a large mixing bowl until light and fluffy, scraping down the sides occasionally. It should take at least 5 mins and the butter turns from yellow to white.
  3. Add the egg whites one at a time, beating well after each addition and scraping the bowl as needed. Beat in the vanilla and lemon zest.
  4. Mix half the flour mixture at a slow speed, then add the lemon juice and milk. Add the remaining flour mixture and mix until completely combined. Scrape sides again and mix until completely combined, being careful not to over-beat.
  5. Pour batter evenly into the pans. Level the top of the batter with a spatula or back of a spoon. Bake the cakes the amount appropriate for the size: 8″ rounds = 20-22 mins; 9″ rounds = 27-30 mins; 9×13″ sheet cake = 35-38 mins. The cake is one when it begins to pull back from the edges of the pan and is an even golden brown color on the top. The center won’t spring back when done, but neither will it leave a dent.
  6. Remove from oven and let cool on a rack 20 mins before removing the layers from the pans. Chill the cakes before assembling to make them easier to handle.
  7. To assemble, once the cakes are chilled, spread the tops of the cake layers with raspberry jam. Return the layers to the freezer for about 15-20 mins before filling with frosting and stacking layers. This allows the jam to set and the layers won’t slide apart while you’re frosting the cake.
  8. Use the lemon buttercream frosting recipe below to spread a thin layer of frosting over the raspberry jam, stack the layers and frost the outside of the cake. Keep refrigerated until you’re ready to use the cake, then take it out of the refrigerator a couple of hours in advance and serve at room temperature, if possible.

Lemon Buttercream Frosting

  • 1/2 c egg whites (whites from 3-4 large eggs) or 1/4 c meringue powder dissolved in 1/2 c cool water
  • 1/4 c light corn syrup
  • 1 c sugar
  • 1/4 c water
  • 1/2 t cream of tartar (if using egg whites)
  • 1/2 t salt
  • 1 c (2 sticks) unsalted butter, at room temperature
  • 1/2 c vegetable shortening
  • 2 t vanilla extract
  • 4 Tbsp lemon juice (divided into 2 Tbsp each)
  • 2 Tbsp lemon zest
  1. Place corn syrup, sugar, water and 2 Tbsp lemon juice in a medium saucepan. Stir until combined and the sugar is dissolved. Cover the pan and bring to a boil. Boil for 3 minutes with the pan covered to wash off any sugar crystals on the sides. Uncover and cook to the soft ball stage (240 F)
  2. Place egg whites (or reconstituted meringue powder) in the bowl of an upright mixer (such as a kitchen aid). Beat on a low speed until foamy. Add the cream of tartar (if using egg whites) and salt. Gradually increase the speed and continue beating until soft peaks form.
  3. As soon as the sugar reaches soft ball stage, remove from heat. Turn off the mixture. Very carefully, pour about 1/4 of the hot syrup down the inside of the mixing bowl. Turn the mixer on high speed and beat well. Add the syrup in two more additions, stopping the mixer every time so the hot syrup doesn’t splash and burn you, working as quickly as possible. If the sugar is slightly overcooked and hardens a bit, return it to the heat for a moment to remelt it.
  4. Continue to beat the meringue until it cools to room temperature. This takes about 20 mins of continuous beating. If you need to hurry it along, place the bowl in an ice bath for a few moments while mixing by hand then return it to the machine. If you add the butter before the meringue is cool, the butter will melt and the frosting will collapse.
  5. When meringue is cool, if you have two mixers, mix the butter and shortening together before adding it. Otherwise, beat in the soft butter a bit at a time. If the frosting starts to separate, continue beating without adding any more butter until it looks fluffy again. Beat in the shortening. Beat in the vanilla, remaining 2 Tbsp lemon juice and 1 Tbsp lemon zest.  If the frosting is too soft, refrigerate before using.
Categories: Desserts, Recipes | Tags: , , , , , , | 6 Comments

Create a free website or blog at WordPress.com.