Won't you be my buttercream?

Buttercream is my favorite frosting for cupcakes and I believe every baker should have a good go to buttercream recipe. My favorite recipe for buttercream comes from Martha Stewart's Cupcakes book. I have used this recipe multiple times and in my opinion is the easiest and adaptable recipe ever. I love it. Oh, and it's delicious too.

Swiss Meringue Buttercream

(adapted from Martha Stewart's Cupcakes book)

5 large egg whites

1 cup plus 2 tbsps sugar

pinch of salt

1 pound unsalted butter, cut into tablespoons, room temperature

1 1/2 tsps pure vanilla extract

 

Combine the egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and the has dissolved. The mixture should feel completely smooth when rubbed between your fingertips.

Attach the bowl to the mixer fitted with the whisk attachment and starting on low and gradually increasing to medium-high speed, whisk until stiif and not dry peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool. You can test by touching the bottom of the bowl. Takes about 10 minutes.

With the mixer on medium-low speed, add the butter a few tablespoons at a tim, mixing well after each adition. Once all the butter has been added, whisk in vanilla. Switch to paddle attachment, and continue beating on low speed until all the air bubbles are gone, about 2 minutes. Scrape the sides of bowl if needed and beat until frosting is completely smooth.

Keep buttercream at room temperature if using the same day, if not store in an airtigh container and refrigerate for up to 3 days or freeze up to one month. Before using, bring to room temperature and beat with a paddle attachment on low speed until smooth, about 5 minutes.

And now for the variations...

-You can add color to your buttercream by adding gel-paste food color, dip a toothpick inside the gel-paste jar and dab into the buttercream. You can add as little or as much color as you would like but trust me when I say a little goes a long way.

-Chocolate buttercream is delicious, adds so much flavour to your buttercream. Yum!! to make, melt 4 1/2 ounces semisweet chocolate and allow to cool. Add into buttercream after adding the butter, along with the vanilla extract.

-Raspberry buttercream this one is so good too. Especially if you love raspberries, you can also do it with strawberries. Beat in 6 ounces (about one container) of raspberries after all the butter has been added and beat until the buttercream is not streaky.

 

(My sister and I making some buttercream for some Christmas cupcakes, 2009)

The best part about this recipe is that it gives you the chance to flavour it no matter how you want. You can experiment with different fruits as well so, give it try!!

Comments

[nic@diningwithastud]

This recipe sounds great. I usually just make my buttercream with butter and sugar however recently added double cream to it as well. I'll have to give this one a go :)