Whether you have a penchant for piping or prefer a more homestyle look for your cakes and cupcakes, adding a Swiss Meringue buttercream to you arsenal presents a powerhouse of decorating and flavour possibilities. Take for instance these humble butter cupcakes, which we dressed up with hues of pink and mint Swiss meringue buttercream for a dainty tea time treat!
For this recipe, you will need:
1/2 cups of egg whites (from approximately 4 large eggs)
3/4 cup granulated sugar
1 pound of quality unsalted butter, cubed and at room temperature
1 pinch of salt
1 tsp of Madagascar bourbon
piping bags and tips if piping
Yield: frosting for 12 cupcakes
- Create a water bath by placing 1-2 inches of water in a medium saucepan and bring to gentle simmer. Place the granulated sugar and egg whites in the bowl of a stand mixer and set over the water bath, being careful to ensure that the bowl does not touch the simmering water. Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
- Remove the bowl from the water bath and place the bowl into your stand mixer that is fitted with the whisk attachment and beat on medium high speed until the mixture comes to room temperature, doubles in volumes and holds a medium peak. You can gauge the temperature by touching the side of the bowl, which should be cool to the touch.
- Turn the mixture on medium low and start incorporating the butter a couple of cubes at a time. Turn up the speed medium high after each addition to help incorporate each addition of butter.
- Once all the butter has been incorporated, add one tsp of Madagascar bourbon and beat on medium high for a couple of minutes. If colouring the buttercream one colour, you can add your colour at this stage.
- Store leftover buttercream in the refrigerator or freezer. Bring to room temperature before using and beat the mixture to restore the consistency.
- This delectable buttercream can also be used to fill and mask cakes and is a pipers dream!