Many cake decorators got the cake decorating "bug" after taking a Wilton Method cake decorating course. The class buttercream (a mixture of confectioner's sugar and solid white vegetable shortening) is a "must have" supply for budding cake decorators learning the 3 essential techniques of cake decorating: (1) icing consistency, (2) pressure, (3) and angle. The buttercream crusts well but is very sweet, and then there is the matter of all that solid vegetable shortening.
Swiss Buttercream is a light, buttery, and simply delicious alternative. It may not be the best icing to use in warm weather but 'tis the season for making this yummy icing for your next confection. Intimidated? No need to be. In a NYC Cake Decorators cupcake baking and decorating class, Chef Fougere showed us how easily this icing can be made. I'm a believer. If you haven't made Swiss Buttercream yourself, you can obtain a recipe for classic Swiss Meringue Buttercream from your favorite cookbook or online. Ice your cake, pipe beautiful borders and flowers and just sit back and wait for the applause!
Chocolate Swiss Meringue Buttercream
4 large egg whites (1/2 cup)
3/4 cup granulated sugar (150 grams)
1 1/4 cups unsalted butter (285 grams), softened but not melted
1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla (or other flavor)
4 squares semisweet chocolate, melted and cooled, then whippted into 1 cup of the finished buttercream before being blended into the whole mixture)
Combine the egg whites and sugar in a large metal mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved, which is approximately 120 degrees F.
As soon as the mixture reaches the correct temperature, remove from heat, add the cream of tartar and salt, and using an electric mixer beat on high speed until stiff peaks form. The whites will appear shiny.
Continue beating on medium speed until the meringue reaches room temperature (cool the touch). Still on medium speed, add the butter, a piece at a time, until all the butter is well blended. Scrape down the sides and bottom of the bowl from time to time. Add flavoring.
4 large egg whites (1/2 cup)
3/4 cup granulated sugar (150 grams)
1 1/4 cups unsalted butter (285 grams), softened but not melted
1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla (or other flavor)
4 squares semisweet chocolate, melted and cooled, then whippted into 1 cup of the finished buttercream before being blended into the whole mixture)
Combine the egg whites and sugar in a large metal mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved, which is approximately 120 degrees F.
As soon as the mixture reaches the correct temperature, remove from heat, add the cream of tartar and salt, and using an electric mixer beat on high speed until stiff peaks form. The whites will appear shiny.
Continue beating on medium speed until the meringue reaches room temperature (cool the touch). Still on medium speed, add the butter, a piece at a time, until all the butter is well blended. Scrape down the sides and bottom of the bowl from time to time. Add flavoring.
4 comments:
i love SBMC. its all i use.
It's my favorite also. A beautifully decorated cake must taste good as well and many people want a light icing that's not too sweet.
Dina
I've worked with Italian as well as
Swiss version of the Buttercream.
I like the Italian better because
I tend to cook the egg in the Swiss. LOL. I've gotten better though. Also, I like to do half with salt and half without in the butter. The butter makes a difference. If you can find one with a high content of fat(PLURGA or Cabot) it works a lottttt better.
That's a great tip Vicki!
Thx
Dina
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