Sunday, October 18
I finally invested in a No. 1 wilton tip this week (whooohoo a whole $5 or something! and for those feeling confused it's a metal tip you put on an icing bag to ice cakes) and thought I'd give the Swiss Meringue Buttercream Frosting a try. I've always looked at the recipe and thought 'oh dear lord that looks like too much trouble!' but in fact, now I've made it once, I will be doing it again.
Thank you for the inspiration Australia Entertains !
So I made the cupcakes I made last week for the lemon meringue cupcakes, up to the point of taking them out of the oven... It's easy, and takes little time. Really melty-in-the-mouth too.
So I let them cool and made the frosting:
Ingredients (covers approx 40 cupcakes)
4 egg whites
1 cup white sugar
1 tsp vanilla
1/2 tsp lemon juice
food colouring (pink of course!)
Place egg whites and sugar in bowl over saucepan of simmering water
Whisk together and stir occasionally until the sugar completely dissolves. You can check this by rubbing it between your fingers.
Transfer to a mixer/ing bowl that has been rubbed with the lemon juice
Whisk on high speed until mix roughly doubles in size and resembles meringue
Add colouring and vanilla, combine
Add butter 125 grams at a time, until all combined...
Keep whipping until it looks like it's curdling, it's not..! It's just transforming to your butter cream. It should stick to the beaters.
Ice your cupcakes with a knife or with your tip.. it's super smooth and delicious!
Good thing is if you've made too much, you can freeze (and the cakes too if you wanted to make them ahead for pink ribbon day!) You can also vary them by adding cachous, sprinkles, edible glitter, whatever you like!
This recipe is over at my pink ribbon appeal with some other gorgeous Aussie blogsphere creations, have a look!
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