Wednesday, October 5, 2011

Swiss Meringue Buttercream

5 large egg whites
1 cup plus 2 Tblsp sugar
pinch of salt
1 pound ( 4 sticks = to 453.6grams) unsalted butter, cut squares, room temperature
1 1/2 teaspoons pure vanilla extract ( since pure vanilla extract has 35% alcohol, I switch this to 1 vanilla bean )

Egg whites seperated. I usually keep the yolks in the refrigerator and make pastry cream later.

the best exact 2 sticks of butter brands is SCS or Anchor brand.

Slightly costly but i just love to see the texture of it.

(optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

These are ready for storage.

This will be used on Saturday.

I will be back soon with the cupcakes recipe.

Till Saturday then..

No comments: