Batman May Have Robin, But I've Got BUTTERCREAM!!!

Yesterday I had to do a cake for a very good friend who was throwing a bridal luncheon for today.  Little did I know that this fancy shindig would be taking place at none other than PIZZA TIME.  Only in Kentucky can you have pizza and a fancy cake to celebrate your upcoming wedding.  I love it!  That is my kind of luncheon.  Anyway...I digress.  I thought that since I was going to be making a cake, I might as well share a few things with you (especially since my sweet baby would be spending the entire day with his grandparents, and I'd be able to take pictures of every step).

So here it goes ladies and gentlemen.  Your very first "how to" from yours truly!  Are you on the edge of your seats yet?  Tonight's lesson will be on how to make Swiss meringue buttercream.  Now, before I get nasty hate mail about how this buttercream "ain't like my Granny's," let me give you a little background.  Americans have gotten used to what I like to refer to as LARDcream.  YUCK!  Just thinking about it makes my tongue cringe.  You all know what I'm talking about.  It's that thick white icing (that often comes in a 5 gallon bucket) that many bakeries use.  It leaves your tounge feeling as though it's just been dipped in wax.  Now don't get me wrong; there is a place for the more sugary buttercream that I'm sure most of your grandmothers make using butter, powdered sugar, and milk.  But let this be a sign unto you -- shortening should NEVER be used in any type of buttercream.  It's just plain wrong.  Swiss meringue buttercream is rich, extremely buttery, and unbelievably silky smooth.  If for some reason you are a freak of nature that doesn't like the taste and texture of real butter, this is not for you.  This buttercream also serves as a great base recipe to create other flavors.  So let's get started already!  But first you must see the sweet face I missed ALL DAY yesterday.

Just look at those squeezable cheeks!

As with every good chef, you must first get all of your ingredients and tools together before starting (aka "mise en place" or "everything in its place").  I think I sense some eye-rolling, but I promised my husband that I would use my very expensive pastry chef degree in ways he would never imagine!  This recipe only requires 4 simple ingredients that I'm sure all of you have.  Egg whites, granulated sugar, unsalted butter, and vanilla extract.  As for your tools, you'll need a double boiler (I just use my mixer bowl over a pot of simmering water), a stand mixer with the whisk attachment (you will not want to attempt this with a hand mixer.), and a candy thermometor. 


The vanilla didn't feel like having his picture taken on this paticular day.

Start by putting your egg whites and sugar over a double boiler.  If you don't have a double boiler (which most of us don't) you can easily construct one by putting a heat safe bowl over a pot of simmering water.  Make sure the bottom of your bowl doesn't touch the water in the pot.  However, if you like to use as few dishes as possible like I do, you can simply use the bowl from your stand mixer over the simmering water.  Like this.

Now, for those of you that just threw your unused egg yolks down the drain, get ready for a scolding.  A great pastry chef NEVER wastes any product.  Did you know you can freeze egg yolks?  That's right.  Or better yet, make a chocolate cream pie for someone.  You'll make both me and their stomach smile!  Back to the buttercream.  You are going to need to whisk your egg white and sugar mixture continuously while it is in the bowl so that the egg whites don't curdle.  This mixture will need to cook until it reaches 160 degrees F (which should only take about 3-5 minutes).  Why is this the magic temperature you ask?  Two reasons: the sugar will be completely dissolved at 160 degrees F and eggs need to be cooked to 140 degrees F in order to be safe to consume, so going to 160 degrees covers that, too.  Your mixture should be nice and frothy looking when it's done.

Transfer this mixture to your stand mixer and use the whisk attachment to whip whip whip the egg white and sugar mixture to stiff peaks.  It should double in volume and be as glossy as a pair of new patent leather shoes.  Kinda like this!

As you can tell, my Kitchen Aide stand mixer has definitely been put to good use.  It is priceless and a neccessity to a serious baker.  Just tell your spouse that when you go out and buy one this weekend :)



You will want this mixture to be room temperature before you go adding the butter.  Now to all of you unpatient sweethearts out there...don't rush this glossy beauty into taking on the butter before it's ready, otherwise you'll end up with butter soup. Make sure it's good and cool, then you can add in your glorious, oh so perfect, silky smooth butter. You'll want it to be at room temperature and chopped into small cubes.  

HEAVEN!!!

With the beater going at medium speed, add the butter a few chunks at a time.  Once it's all added, turn the mixer to a higher speed.  For those of you that tend to be the worrying-glass-half-empty kind, don't have a complete melt down when you see the mixture seem to curdle and look like a complete disaster.  JUST KEEP WHIPPING!!  If it helps to repeat this to yourself in the style of Dory from Finding Nemo, please do so.  It can take a while for it to come together (about 12-15 minutes), but the end result will be a billowing, fluffy-smooth thing that dreams are made of.  *Note* the humidity does affect the amount of butter that is added.  Sometimes it will come together before all of the butter is used.  It's perfectly fine if you have butter that is left over.  The final step is to add in the vanilla and whip breifly to combine. 



Don't you just want scream with excitement?!  Just looking at it makes me happy.


Now you're ready to ice a cake, cupcake, or just eat the whole bowl.  My best friend could seriously do just that.  She has a buttercream addiction that will never be cured.  I love her!!  She's getting married in May and I'm seriously considering making her entire cake out of buttercream.  You can read more about her amazing life here at her blog Casting My Cares On Him.  Speaking of great blogs, you should also check out my friend Beth's blog, A Fine Close Weave.  I have AMAZING friends!

There are a billion recipes for Swiss Meringue Buttercream out there and they all are very similar.  I've adapted my own recipe for you all below since every recipe I have is in bulk.  This recipe will make a batch large enough to ice a two layer 9" round cake.  The next post I'll show you how to do just that!  I'm going to leave you in suspense until then and in the mean time, go make some BUTTERCREAM!!

Swiss Buttercream

6 egg whites
1 1/2 C granulated sugar
2 C (1 lb) unsalted butter, at room temperature and cut into cubes
1 tsp vanilla

1. Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved.
2. Transfer mixture to the bowl of a stand mixer.  With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form, about 10 minutes. 
3. When mixture has cooled to room temperature, add butter a few pieces at a time until incorporated.  Continue beating until butter is incorporated and frosting is fluffy and smooth.  It can take 8-12 minutes. 
4. Add vanilla and beat until incorporated.

Storage:  To store for future use, place in an airtight container and store in the fridge.  When ready to use, bring to room temperature and beat until light and fluffy in stand mixer.