Baby Hadya's shower is this weekend together with hubby's 30th birthday. We have invited about 100 people to celebrate this event. This time I've decided to make our own party favor and what could be more delicious that a home made cupcake.
In order to manage my time and coordinate the cupcake making, I decided to make the buttercream first today.
I've used this buttercream so many times that it get better always. I can say that this is quite a fool-proof recipe!
Here is the picture of the last cupcake I made quite sometime ago.
The Swiss Meringue Buttercream is smooth, silky and not overly sweet. It pairs beautifully with the dark chocolate. The best part of this particular buttercream is that it isn’t grainy, pipes beautifully, and holds up well even in warm weather.
SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s, makes about 5 cups or about 20 - 40 cupcakes depending on your size and design)
(from Martha Stewart’s, makes about 5 cups or about 20 - 40 cupcakes depending on your size and design)
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.
*You could probably get away with only 3 sticks of butter if you wanted to. The finished product is very* buttery, so I’ve been meaning to give it a shot with a little less butter and see if it turns out okay.
This recipe makes a large batch and It could easily be halved.
Directions:
Whisk sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved.
Transfer mixture to the bowl of a stand mixer. With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form, about 10 minutes.
Add butter a few pieces at a time until incorporated. Don’t panic if mixture appears curdled. Continue beating until butter is incorporated and frosting is fluffy and smooth. It can take 8-12 minutes. Add vanilla and beat until incorporated.
To limit air bubbles, switch to paddle attachment and beat at the very lowest speed for 5 minutes.
(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.
Storage: After decorating with frosting store cake/cupcakes at room temperature. To store for future use, place in an airtight container and store in the fridge. When ready to use, bring to room temperature and beat until light and fluffy.
This will be used on Saturday.
I will be back soon with the cupcakes recipe.
Till Saturday then..
