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Old 07-24-2013, 09:00 PM
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Heart Raspberry Swiss Meringue Buttercream Frosting

From The Elegant Occasion:


Raspberry Swiss Meringue Buttercream Frosting
Makes enough for one double layer cake or 24 cupcakes
  • 5 Egg Whites
  • 1 Cups granulated sugar
  • 2 Teaspoons vanilla
  • 1 Pound unsalted butter at room temperature
  • 1 Pint fresh raspberries
To Make the Buttercream
In a double boiler over a simmering heat, whisk the egg whites and sugar continuously until the sugar melts and the mixture turns silky, and it feels smooth when rubbed between your fingertips (this process takes about five mutes).
Pour the egg/sugar mixture into the bowl of an electric mixer fitted with a whisk attachment, With the mixer on low, and gradually increasing it to a high speed, whisk the meringue until stiff peaks form and the mixture becomes glossy(approximately 5-7 minutes).
Turn the mixer to a medium setting and add the butter into the meringue (whisking in one stick at a time) until the entire pound of butter has been added.
Once the butter has been incorporated mix the frosting on high speed for 60 seconds. It should be creamy and rich.
With the mixer on low, add the vanilla and the raspberries and mix again for 30 seconds.
The Elegant Occasion Note: Keep the buttercream at room temperature if you are using it the same day. If you have frosting left over, you can store it in a covered container in the refrigerator for up to 48 hours. Remove the buttercream from the refrigerator four hours before you are going to use it, and give it a whisk in the electric mixer one more time to get it back to a fluffy consistency, once it comes down in temperature.
The Elegant Occasion Note: If you wish to make a plain vanilla buttercream, omit the raspberries. For a chocolate buttercream, melt 5 ounces of dark chocolate and let it cool for 10 minutes. Add it in to the buttercream at the same time you add the vanilla.
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