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Sandi in Hawaii

cheezz, looks like you made a classic swiss meringue butercream - yum! (recs inside)

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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 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 (160), 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!

Lemon Buttercream
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!!

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