Monday, June 21, 2010

Swiss Meringue Buttercream {Recipe}

Don't you just love the name of this buttercream! Maybe its just me, sounds elegant. Okay you can call me crazy. I love making this buttercream. It takes a little longer to make than the regular wilton buttercream, but it is simply delicious. Its not as sweet  as the regular buttercream so it satisfies the taste for those who don't like extremely sweet icing and it has a more creamy texture. I make this one sometimes to change things up or depending on my time. I haven't tried icing a whole cake with it yet, so that is something that I have to try. So it usually goes on cupcakes. I have noticed that sometimes the heat from your hand can melt the icing a bit while icing a cupcake and sticking it in the freezer for about a minute or so to let it harden a little. Some people use two piping bags, one in the fridge while working and when the one you are working with gets a little runny, switch it out with the one in the fridge.


Swiss Meringue Buttercream Icing for cupcakes
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Makes about 9 cups, enough for about 28 cupcakes

 2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract


  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth. 
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes. 

Source : Martha Stewart

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