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Martha Stewart's Grand Marnier Italian Buttercream Frosting

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.9239
Energy (kCal)1835.826
Carbohydrates (g)410.5405
Total fats (g)9.3391
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage). | 2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat. | 3. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt. | 4. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    water 2/3 cup 0.0 0.0 0.0 0.0
    egg white 6 102.96 1.4454 21.581999999999997 0.3366
    salt 1 pinch - - - -
    cream tartar 1/4 teaspoon 1.935 0.4612 0.0 0.0
    butter 1 1/4 1/4 softened 106.875 4.9106 3.3394 9.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    grand marnier 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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