This may seem like a strange food topic for January – when we are cutting back on calories, baked goods, sugar etc. – but it is an interesting one that you may find very helpful as the year progresses.

I have made Swiss Meringue Buttercream, Italian Meringue Buttercream, Ermine, American and Cream Cheese (though not her technique, which looks very interesting). I’ll include a couple of favorite recipes of mine after the video. My preferences are Swiss and Ermine. They are less sweet than some of the others, rich, and beautiful on your cake.

Now here are two buttercream frosting that I have used.

The lemon was used on a lemon layer cake with lemon curd filling. The components were all from scratch, delicious, but very time-consuming to make. I spread the prep over two days. Perfect for a special occasion.

Lemon Buttercream

Ingredients

• 1/2 cup (about 3 large eggs) egg whites
• 1 cup granulated sugar
• 1 pound unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Directions

In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F).

Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume — about 5 minutes. Reduce mixer speed to medium and add the butter — about a quarter cup at a time — allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.

The mango was used on a white cake roll. Yummy!

Mango Buttercream

Ingredients

• 4 whole Ripe Mangoes
• 1 cup Sugar
• 6 whole Egg Yolks, Beaten
• 3 Tablespoons Orange Liqueur Or Brandy
• 2 cups Unsalted Butter, Softened

Directions

Peel, seed, and cut up the mangoes. Put about 1/3 of the mango in a blender or food processor. Process until smooth. Repeat with the remainder of the mango, 1/3 at a time. There should be about 1-1/2 cups of puree. Place in a large heavy saucepan and cook over medium-low heat, stirring frequently, until reduced to about 1 cup. Remove from heat.

Stir one cup of sugar into the mango puree in the saucepan. Cook over medium heat until bubbly. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat and cook and stir for 2 more minutes. Remove from heat, stir in the liqueur, and cool to room temperature.

In a large mixing bowl, beat the 2 cups of butter with an electric mixer (now is the time for your Kitchen-Aid!) on medium to high speed until fluffy. Add the cooled mango mixture to the beaten butter. Beat until combined. Reserve 3/4 cup of the buttercream.

Frost your cake or cake roll as usual. Put the 3/4 reserved buttercream in a decorator bag with a large star tip, and pipe stars on top of your cake.

NOTE: If it isn’t mango season, you could probably substitute purchased mango puree, BUT I admit I have never done that.