I was a little hectic at first you know. I didn’t exactly knew if this frosting was gonna work but I read a million reviews about it saying it was creamy, buttery goodness and well, I couldn’t say no. It talked about whisking the egg yolks over a simmering sauce pan and even though I’m always up for something new, this had me a little bit scared.
I didn’t wanna waste 5 egg yolks, ya know? I’m saying this because from here on now i’m gonna buy every ingredient, ever supply I need to bake my goods and as a 18 year old with no job, this is a little hard. Like I said a few posts back, my family isn’t exactly rich so I can’t always depend on Ma to buy everything I need for baking as there are other more important things. That’s why I’m trying to save my allowance and scholarship money to invest in supplies, ingredients, etc.
So for my inauguration I made my favorite vanilla cake recipe with the new twist: Vanilla Swiss Meringue Buttercream. It is by far the best buttercream I’ve tasted! Not to buttery, not too soft, just perfect. Like I said earlier, I thought it was gonna be disastrous but it was actually pretty simple.
I bought the cupcake tins, gel food color and sprinkles at LayerCakeShop.com
Vanilla Swiss Meringue Buttercream
- 5 large egg whites
- 1 cup plus 2 tbsp. sugar
- Pinch of salt
- 1 lb. (4 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla extract
Directions: (taken from Annie’s Eats)
To make the frosting, 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 160° F and the sugar has dissolved.
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.
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 (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.
Keep 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 paddle attachment on low speed until smooth again, about 5 minutes.
Yield: about 5 cups (good for a hearty 36 cupcakes)
(This cupcakes were originally gonna be for St. Patrick’s Day but since my supplies arrived late, they became regular cupcakes. Still, they were delicious.)
For more photos of this recipe visit my Flickr.