Monday, November 22, 2010

Swiss Meringue Buttercream Frosting

{ rosy and buttery cupcakes }
I am a huge fan of cream cheese frosting because (1) it tastes great, (2) it's easy to make, and (3) you can make countless variations.

But I thought I would be adventurous and try something new and different this weekend.  So I attempted to make swiss meringue buttercream frosting.  This definitely requires a bit more time, but the frosting is so amazingly light, smooth, and buttery.

Since I was going all out on the frosting, I kept the cupcake itself very simple and used Trader Joe's Vanilla Cake Mix (I LOVE Trader Joe's products).  I simply followed the instructions on the box.

Here are the instructions for the frosting.


Swiss Meringue Buttercream Frosting
(Recipe from Martha Stewart)

Makes about 9 cups, enough for about 28 cupcakes


1. Gather ingredients:
  • 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
2.  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.

3.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.

4. 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.

5. 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.

6.  And buttercream frosting is complete!

I tinted the frosting with Wilton's icing color in Rose Petal Pink to add the pretty pink hue.

I'll definitely be making this frosting again!

2 comments:

Donna Perugini said...

I love Trader Joes for their Lemon Curd. I haven't found any better anywhere!

You make this frosting look so simple and beautiful!

Rachel said...

Donna - Oooh, I will have to try the lemon curd next time! The mixer does all the hard work (I used to try to make frosting with a hand mixer and it's 10x harder that way).

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