by kirra » Sat Dec 19, 2009 2:09 pm
Strawberry Swiss Meringue Buttercream
How to Eat a Cupcake
Ingredients:
4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter, (2 sticks), softened, cut into tablespoons
1/3 cup strawberry jam
Preparation:
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles. Makes about 4 cups
[b][size=150]Strawberry Swiss Meringue Buttercream[/size][/b]
How to Eat a Cupcake
[b]Ingredients:[/b]
4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter, (2 sticks), softened, cut into tablespoons
1/3 cup strawberry jam
[b]
Preparation:[/b]
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles. Makes about 4 cups