Thursday, November 18, 2010

Swiss meringue buttercream

3 egg whites
1 cup granulated sugar
1 1/2 sticks unsalted butter, at room temperature
1 1/2 teaspoon vanilla extract

Place egg whites and sugar in a (steel bowl that fits the mixer)double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Beat egg white mixture on high speed until it forms stiff fluffy peaks, beat until cooled( it will take about 8 mins). When completely cooled, add butter 1 tablespoon at a time, beating well on medium speed after each addition till all the butter is in. Add extract, mix on high till all the ingredients are well incorporated and smooth.

Makes about 2 1/2 cups - enough to frost a dozen cupcakes or a 6" cake.

Chocolate frosting

1 stick butter, unsalted
2/3 cup HERSHEY'S Cocoa
3 cups comfectioner's sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, stir in cocoa. Alternately add sugar and milk, beating for 5 mins to smooth consistency. This comsistency is good for icing the cakes. For roses, add more sugar to a small batch of frosting. Additional milk can be added to use this icing to pipe the cakes or for making leaves.
Makes about 2 cups frosting.

G's note: For my 8x3" cake, I used 3 batches since I had 3 layers + roses to frost out of.