I began my trip down Buttercream Lane this past Friday...and was not very impressed. I had found several recipes, but decided to first try a "baby batch" that was suggested by a chick who had made her own wedding cake...this, my friends, was largo mistako numero uno! It was terrible...basically, it tasted like a hunk of extremely sweet butter...definitely not good eats :(
Fast forward 5 days: I'm in the grocery store & decide to be brave & try this whole Buttercream thing again...so, a container of egg whites went gleefully home with me. Last week, my Mom sent me a link to a video & written instructions on the most perfect Swiss Meringue Buttercream, so this is the one I was going to try next. After all, nothing could be worse than the first one I made.
Just to be sure, I watched the video again (ok, ok...for the 5th time) just to make sure I had all of the instructions firmly cemented in my brain. First, cook the egg whites & sugar over a water bath until the sugar has completely melted - check. Second, whip egg white mixture at high speed until they form stiff peaks - check. Third, thrown in diced chunks of butter & let 'er rip for about 7-11min - check. May I just say, this buttercream is probably the most silky deliciousness that has ever entered my pallete!
It was so great, in fact, that I made a second batch! On the second one, I decided to play with the recipe a bit (see, only one successful recipe in & I'm already too big for my britches!) I thought I'd try to make it a little lighter & add extra egg whites...well, all went well until I added the butter & then the mixture in my mixer turned into a yucky, soupy mess! So, I quickly realized that there was not enough butter to blend with the extra liquid (egg whites) I had added...argggg. I added more butter & let it blend...and blend...and blend...and you guessed it, blend some more. Finally, after about 17 minutes I was amazed to find another perfect batch of buttercream!
Now that you've been tempted beyond imagination & are ready to strangle the recipe from my very fingers...a bit too dramatic? Hmmm. Here it is, what you've all been waiting for...drumroll, please!
1:2:3 Swiss Meringue Buttercream
1:2:3 Swiss Meringue Buttercream
A delicious Swiss Meringue Buttercream Icing Recipe.
4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt
1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!
6. Increase speed to high, and beat until smooth.
7. Add flavorings of your choice and tint with coloring paste.
Recipe by Dyann www.dyannbakes.com
So, please make this frosting...you'll be sooo glad you did! I recently saw a video of a baking teacher who said: If you made it in your home, then it's homemade - even if it's from a box, it's still homemade! (and) Even if you make the cake from a box, make the frosting from scratch - it fools them everytime!
Happy frosting!!!
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