Happy Valentine's Day!!!
I have wanted to try Swiss Meringue Buttercream for a long time. I have read about it in my Cake Bible and heard about it on America's Test Kitchen. After seeing this buttercream featured on Annie's Eats, I could tell from her pictures that it pipes beautifully. I took a major shortcut and used a boxed Red Velvet Cake mix so I could focus my time on the frosting. It was actually pretty simple to do, just took some time to cook the egg white mixture.
So, how does it taste? Oh.my.gosh this frosting is amazing! It is velvety smooth and buttery, with just enough sweetness. The vanilla flavor really comes through. I made regular sized cupcakes and some mini's as well. I also got to use my Valentine's Day sprinkles! I plan to use this as my go-to frosting from now on!
Lip sprinkles!
Vanilla Swiss Meringue Buttercream
Makes about 5 cups
Ingredients:
5 large egg whites
1 cup plus 2 tablespoons sugar
pinch of salt
1 pound (4 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
Directions:
1. Combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160F and the sugar has dissolved.
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3 - 5 minutes more - it will come together eventually.
4. Mix in the vanilla extract until just incorporated. Tint with gel icing color if desired.
5. Store buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days, or freeze up to 1 month. Before using, bring to room temperature and beat with the paddle attachment on low speed until smooth again, about 5 minutes.
Source: Annie's Eats
The mini's!
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ridiculously delicious looking. We recently saw our first "Pink Velvet" cupcakes and that frosting might be perfect for them...
ReplyDeleteThese look absolutely beautiful. I made a red velvet cake cheesecake.. too bad we didn't link to something "red"
ReplyDeletehttp://galexicupcakes.blogspot.com/2011/02/ultimate-red-velvet-cake-cheesecake.html
Swiss Meringue is the BEST FROSTING IN THE WORLD! Nothing even comes close.
ReplyDeleteGreat photo tutorial!! I like how you can freeze this too--that comes in handy! :-)
ReplyDeleteWhat makes this buttercream better in taste and decorating compared to regular buttercream?
ReplyDeleteHi Ana, this buttercream is super-smooth. I'm not sure it's much better tasting than regular buttercream (although that would mean comparing it to a very delicious buttercream of course), but the texture is incredibly light and smooth. Because of this perfectly creamy texture, it's a bit easier for decorating, in my opinion. Hope this helps!
ReplyDeleteCould I also make it a chocolate flavor and how?
ReplyDeleteAna, I have never tried this, but it should work. I'd recommend using real chocolate that you have melted and cooled slightly and then mix it in well, or if you want to use cocoa powder, perhaps dissolve it in some vanilla extract before adding it to the buttercream. I tried adding cocoa powder to buttercream before (not this particular recipe) and it remained as little speckles - which can be cool if you're going for that effect (but I wasn't!) Let me know how it turns out if you try it :)
ReplyDelete