To DIE For.... if you don't like regular butter cream frosting, and even if you love it, this frosting is truly amazingly unbelievable! It is smooth, light, buttery, fluffy... I could go on and on! This recipe makes several cups, so if you're just making a regular cake, or even cupcakes (which I highly recommend- they are divine!), I would half the recipe. Thanks for the recipe, Martha Stewart. (See? Even jailbirds can contribute something good to society!)
Swiss Meringue Buttercream Frosting(from Martha Stewart.com)
Ingredients
Makes about 9 cups (* half this recipe if you are frosting a regular size cake or cupcakes)
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
Directions
1.Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3.Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4.Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
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Read more at Marthastewart.com: Swiss Meringue Buttercream for Cupcakes - Martha Stewart Recipes
Swiss Meringue Buttercream Frosting(from Martha Stewart.com)
Ingredients
Makes about 9 cups (* half this recipe if you are frosting a regular size cake or cupcakes)
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
Directions
1.Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3.Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4.Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
.
Read more at Marthastewart.com: Swiss Meringue Buttercream for Cupcakes - Martha Stewart Recipes
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