Best 4 Meringue Frosting For Raspberry White Cake Recipes
Indulge in a symphony of flavors with our tantalizing Meringue Frosting for Raspberry White Cake. This delectable frosting, a culinary masterpiece, transforms an ordinary cake into an extraordinary confection. Its light and airy texture, a result of meticulously whipped egg whites and sugar, creates a cloud-like topping that melts in your mouth. The frosting's delicate sweetness perfectly complements the tangy raspberries and moist white cake, resulting in a harmonious blend of flavors that will delight your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe guides you through the process of creating this exquisite frosting. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
Here are our top 4 tried and tested recipes!
RASPBERRY WHITE CAKE
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into the batter for a pop of color and juicy, tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
- Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
- Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.
MERINGUE FROSTING FOR RASPBERRY WHITE CAKE
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes About 6 Cups
Number Of Ingredients 3
Steps:
- Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
- Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
- Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.
WHITE WEDDING CAKE WITH RASPBERRY FILLING
Guests will say, "Yes!" when offered a pretty piece of white cake enhanced with a flavorful raspberry filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 72
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Generously grease bottoms and sides of each square cake pan with solid shortening. Sprinkle with flour to coat pans; tap to remove excess flour.
- To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.
- Place both pans about 3 inches apart on middle oven rack in oven. Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.
- To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add batter to batter set aside in refrigerator; stir to combine. Spread 9 cups batter evenly in pan.
- Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes. Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.
- Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step 1. Fill pans as directed in Step 2. Bake and cool as directed in Step 3.
- Wash and dry 12-inch cake pan. Prepare pan again as directed in Step 1. For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and 5.
- To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth. Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency. Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.
- To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.
- Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray. Place 1 (12-inch) layer, cut side up, on tray. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.
- For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place. Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake. Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.
- To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.
- For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier. Place 8-inch tier on top of 12-inch tier.
- Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 8 dowel rods for 8-inch tier as directed in Step 13. Top 8-inch tier with 6-inch tier.
- Use remaining frosting to decorate cake as desired. Add royal icing flowers.
Nutrition Facts : Calories 600, Carbohydrate 97 g, Cholesterol 0 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 75 g, TransFat 2 g
RASPBERRY MERINGUES
These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
- Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
- Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 9 mg, Sugar 5 g
Tips:
- Ensure all ingredients are at room temperature before beginning. This allows for even mixing and a smoother frosting.
- Use a clean, grease-free bowl and whisk when preparing the meringue. Any grease residue can prevent the egg whites from whipping up properly.
- Gradually add the sugar to the egg whites while whisking continuously. This helps prevent the sugar from crystallizing and ensures it dissolves completely.
- Continue whisking until the meringue reaches stiff peaks. This means the peaks should stand upright when the whisk is lifted from the bowl.
- When adding the butter to the meringue, do so gradually and beat until fully incorporated. This helps prevent the frosting from curdling.
- If the frosting appears too thick, add a small amount of milk or cream and beat until desired consistency is reached.
- For a flavored meringue frosting, add extracts or flavorings of choice after the butter has been incorporated.
- Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days. Bring the frosting to room temperature before using.
Conclusion:
Meringue frosting is a versatile and delicious topping for cakes, cupcakes, and other desserts. It is easy to make and can be customized with various flavors and colors. By following the tips and techniques outlined in this article, you can create a perfect meringue frosting that will elevate any sweet treat. Whether you are a seasoned baker or just starting, give meringue frosting a try and experience the joy of creating a light, fluffy, and utterly delightful frosting that will impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
