Monday, January 2, 2012

How to Make a Satiny Buttercream

Happy first day of school to all of the students out there!

To all the bakers and bloggers, let me welcome you by sharing my most precious buttercream recipe!
Unlike any other buttercream, Swiss Meringue Buttercream will give you an addictive satiny texture. The first time I made this, I knew it! It's a start of a great partnership.

 I tweaked the recipe I got from Martha Stewart to make it more sturdy. Let's start shall we?

Egg Whites from 5 large eggs
1 cup of white granulated sugar + 2 tablespoons
3 sticks of  unsalted butter (12 oz)
Pinch of salt
1 1/2 teaspoon pure vanilla extract

1. In a bowl set over a pan of simmering water, combine the egg whites, sugar and salt. Whisk by hand until the sugar is dissolved and warm to touch. (Or until the egg white is runny and not in a colloid consistency)

2. Remove from heat and attach to a mixer with whisk attachment. Starting on low and gradually increasing to medium high speed. Whisk until stiff (but not dry) peaks form or until fluffy and glossy and completely cool. About 7 minutes.

3. Gradually add the butter few tablespoons at a time mixing well every after each addition. Now,the mixture will curdle at some point but don't despair! Just continue mixing and adding until all the butter is incorporated. Add the vanilla and continue to whisk until completely smooth and all the bubbles are eliminated.
curdled mixture

4. Keep buttercream at room temperature if using the same day or if making in advance, you can store it in an airtight container and store in the fridge for up to two weeks. Wait until at room temperature and whisk before using.

Enjoy the little things!

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