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|Sandi in Hawaii||
cheezz, looks like you made a classic swiss meringue butercream - yum! (recs inside)
Joined: Dec 12, 2005
Posted to Thread #18077 at 6:59 am on Apr 16, 2010
When I discovered swiss meringue buttercreams, I was in heaven! So light, and not cloyingly sweet!
My chocolate go-to is from Nick Malgieri, which looks quite similar to the one you made. I like the addition of rum in this one :)
Chocolate Butter Cream
From Chocolate, by Nick Malgieri
2 egg whites (about ¼ cup)
1/3 cup (2 1/3 oz.) sugar
12 tablespoons (6 oz.) butter
3 tablespoons water
4 oz. bittersweet chocolate, chopped
1 tablespoon dark rum
Combine egg whites and sugar in heatproof bowl and whisk over simmering water. When mixture becomes hot (160º), use an electric mixer on medium speed to beat them cool.
Beat in butter, continuing to beat until smooth. Bring the 3 tablespoons water to a boil in a small saucepan, then remove from heat and add chocolate. Allow to melt 3 minutes, then whisk smooth and cool. Beat chocolate and rum into butter cream.
Here's a lemon buttercream, from Dorie Greenspan's Perfect Party Cake, from Baking From My Home to Yours. I looove this frosting!
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Yum yum yum. Now I want a piece of cake!!
Other messages in this thread:
- 18077. Review of Cook's Illustrateds Ultimate Chocolate Cupcakes (last issue) [LINK] - cheezz - 12:43am on 04/16/10 (10)
- So the ultimate cupcake is really Deep Dark Chocolate Cake + frosting from the Ultimate Cupcake? [NT] - Traca - 3:32am on 04/16/10
- Exactly! The only change I make to the cake recipe is to do boiling coffee instead of plain water. [NT] - cheezz - 5:13am on 04/16/10
- cheezz, looks like you made a classic swiss meringue butercream - yum! (recs inside) - Sandi in Hawaii - 6:59am on 04/16/10
- The CI recipe is similar - wow, now I can make Swiss meringue buttercream?! COOL! [NT] - cheezz - 4:30am on 04/19/10
- Here is the CI recipe for Creamy Chocolate Frosting: - cheezz - 4:32am on 04/19/10
- Thanks so much for the input, Cheez - deb-in-MI - 10:50am on 04/16/10
- Cheezz, can you share the frosting recipe? [NT] - Traca - 9:45pm on 04/17/10
- Okay, I combined the two. So Cheezz, is this your quintessential cupcake? - Traca - 5:40am on 04/29/10
- Yup, makes THE perfect cake and frosting. Also, I don't recommend refrigeration - cheezz - 8:38pm on 04/29/10
- Let the buttercream sit out of the fridge for a little while before serving. It softens up fine. [NT] - Sandi in Hawaii - 4:32am on 04/30/10