Buttercream,frostings,icings,glaze,ganache,whipped cream,edible sprinkles and decorations fondant,is not something that I take pleasure in when I want something sweet to nibble on. There is something about too much sugar in my food intake,it just turns me off and I am until today,have successfully manage to not take too many sugar or eating too many sweets. Although I adore baking,I won't be eating all the delectable's alone,there will always be families around to finish it and friends to devour it. However it can look really pretty and scrumptious,therefore I enjoy making them. It is like,someone's who cook cook fish and seafood,but are either don't like eating it or is allergic to it. That is my case here with frosting's and such. But swirling sweet swirls, drizzling cupcakes with ganache,glazing cakes with icing,dusting it with confectioners sugar in a flower pattern,layering cakes with buttercream and playing with fondant,the end result should be rewarding and oh so calming. Its like being a little girl all over again,playing with sugars and colors,because that is what being joyful means to you.
I have recently found an interest in making swiss meringue buttercream. From the reviews I have read on so many blogs,many concurred that the meringue buttercream is smooth,silky,satiny and not too sweet. But will take a while to make,it is not the average buttercream with butter and confectioners sugar. It taste better too. Well,if that is so,I am hooked! Although I have not try eating it before. There are two kinds of meringue buttercream,Swiss Meringue Buttercream and Italian Meringue Buttercream. The Swiss's is a method of heating the egg whites and sugar in a bain marie,or in a bowl over a pan of simmering water. The latter calls for whipping the egg whites until smooth,glossy and reaches high peak,before adding hot syrup of sugar and water into it little at a time. Both recipes uses a lot of butter. And lots of egg whites. I am more keen on the Swiss's,because I just find it easy not to have a pan of hot syrup on my hand to pour in,and could possibly ruin the buttercream altogether. And heating the egg whites,almost like cooking it and kills any bacteria,is a better option for me.
I stumbled upon this Swiss Meringue Buttercream recipe,and I could not find the blog again to provide the links. I like how she uses only 2 large egg whites.(But I use three because my eggs are all small) A perfect simple recipe to begin with.
2 large egg whites
3/4 cup granulated sugar/caster sugar
A pinch of salt
A lot of patience
1 1/2 stick or 12 tbsp unsalted butter
1 1/2 tsp pure vanilla extract or almond,orange,strawberry extracts or any flavoring you want
A few tint of color if you'd like
A happy face
Put the egg whites,sugar and a pinch of salt in a metal or glass bowl.
Whisk on a pan of simmering water until foamy,frothy,and sugar is dissolved. About 3-5 minutes.
Add butter one by one,waiting for each one to almost blend in with the egg whites. It will be curdled after half of the butter is added. Don't throw! Continue to beat on high speed until it becomes smooth again. Add vanilla or any flavorings you want.
(Forgot to snap the butter bits. Sigh. Too excited I must say)
(Still curious over that blue tints)
Now tint with any color you want,I tint it with pink,to complement my vanilla cupcakes.
Loving the fluffiness.