SWISS MERINGUE BUTTERCREAM
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- 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 a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
SWISS MERINGUE BUTTERCREAM FOR MEYER LEMON ANNIVERSARY CAKE
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.
- Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.
MOTHER-HEN CAKE
Our mother hen was baked in an ovenproof mixing bowl, and then carved into shape; the chocolate cake is covered in feathers of piped buttercream; she roosts atop a nest of spun sugar.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an ovenproof 10-inch-diameter 5-quart bowl. Dust with flour, and tap out excess.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt together into the bowl of an electric mixer. Add eggs, 2 cups warm water, buttermilk, oil, and vanilla. Beat mixture on low speed until smooth, about 3 minutes.
- Transfer batter to prepared bowl. Bake until a tester comes out clean, about 1 hour and 45 minutes. Transfer to a wire rack; let cool in bowl 45 minutes. Unmold onto rack. Let cool completely.
- Place cake, broad side up, on a cutting board. Using a long serrated knife, cut a crescent-shaped piece off both sides to create a football-shaped body; reserve scraps. Cut 1 of the scraps crosswise at an angle to create a tail that follows the upward slope of the bowl; set aside. Cut the other scrap crosswise at an angle to create a neck that is longer than the tail, and that curves up, following the upward slope of the bowl.
- Attach tail and neck with white buttercream. Cut a small round piece from the remaining cake scraps to create the back of the head. Trim 1 side to be flat; attach flat side to back of neck. Refrigerate assembled cake until buttercream is firm, at least 20 minutes. Spread a thin layer of buttercream over cake. Refrigerate until firm, at least 20 minutes.
- Transfer remaining white buttercream in batches to a pastry bag fitted with a small ridged tip. Pipe feathers, beginning at base of cake and working up, overlapping: Hold tip flat against side of cake (ridges facing out). Pipe enough for 1 feather (1/2 to 1 inch long), then abruptly release pressure on the bag to let buttercream come almost to a point. Cover body, including head. Using the #46 tip and the red-orange buttercream, pipe feathers in center of tail and on sides of body for wings.
- Switch to an open-prong tip. Pipe 2 drooping U shapes side by side under where the beak should be, creating a teardrop-shaped wattle. Pipe overlapping shell curls on top of the head for the scalloped comb: Start at front of head and pipe forward a short line, then pipe up and back over it; start next line in middle of the one before. Transfer yellow-orange buttercream to a pastry bag fitted with just a coupler; pipe a beak. Using kitchen tweezers, place 2 licorice pieces above beak for eyes.
- Refrigerate cake until buttercream is firm, at least 30 minutes or up to 2 days.
LEMONY SWISS MERINGUE BUTTERCREAM FROSTING
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for one 9-inch-round six-layer cake
Number Of Ingredients 8
Steps:
- Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
- Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
- Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
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SWISS MERINGUE BUTTERCREAM RECIPE
From natashaskitchen.com
4.9/5 (523)Total Time 30 minsCategory Dessert
- Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
From sallysbakingaddiction.com
4.7/5 (361)Category Frosting
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
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