I acquired this recipe from woodlandbakeryblog.com. I use a lot of Gretchen's recipes but this is by far the best! Her buttercream doesn't crust which is one thing that I really like about it! It's also not super sweet like a lot of the other buttercream frostings that I have had. It does take a little time to make and is a recipe for maybe a more advanced baker but this recipe is totally worth it! I will post the ingredients and general directions on here but I will put a link to her post. I highly suggest that you go to her blog and read through it before you make it. She has a lot of Q & A on there and it really is helpful.
Woodland Bakery World's Best Swiss Buttercream Recipe
Yield: 6 cups (enough to ice 30 cupcakes, or fill and ice 1- 8" cake)
***This recipe can be stored 4 days room temp, 2 weeks fridge, 2 months freezer
Fresh Large Egg Whites 180g (6 large)
Granulated Sugar 300g (1 + 1/2 cups)
Confectioners Sugar 240g (2 cups)
Solid Vegetable Shortening 170g (3/4 cup) *see note on her blog
Unsalted Butter 454g (2 cups)
Vanilla Extract or Vanilla Paste 1 tablespoon
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. Then Add Vanilla.
http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/
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