I've got some more cookies to show you guys, but as the cookies have not yet been delivered (and I like to surprise the recipients) I won't be posting them up until tomorrow! In the meantime I thought I'd post another recipe. For those few of you who read my personal blog, you'll recognize this as a repeat. This recipe is one of my most popular and requested, so I had to share it anyway!
When I first saw this recipe, I dismissed it as something I would probably never take the time to make because at first glance it sounded difficult and too time consuming to make (of course, this was before I started baking to the degree I do now). I eventually ended up giving it a try because... well, it sounded good! And WOW, is it good. It's light and fluffy, and just the right amount of sweet. It's also much stiffer than it appears which makes it great for filling cakes.
Strawberry Swiss Meringue Buttercream
1 1/4 cup granulated sugar
2/3 cup egg whites
2 1/2 (1 1/4 cup) sticks butter, softened
1/4 cup strawberry puree
1. In the bowl of an electric mixer, whisk together sugar and egg whites.
2. Set the bowl over a pot of boiling water. Whisking constantly, heat until all the sugar crystals have dissolved and the mixture is hot. Get it as hot as you can, being careful not to cook the eggs.
3. Put the bowl back in the electric mixer. Using the whisk attachment, beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about 10 minutes.
4. Stop the mixer and replace the whisk attachment with the paddle attachment. Set the mixer to low speed and add the butter, a few cubes at a time. When all the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
5. Set the mixer to low speed and add the strawberries. Once the strawberries are incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. Don't worry if the buttercream appears curdled, it will become smooth again with continued beating. If the buttercream is too liquid, refrigerate until completely cool, then rewhip.
A few notes about this recipe:
* You can use the buttercream immediately, store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for ten days.
*After storing the buttercream in the fridge, you need to reconstitute it before you can use it. Bring to room temperature and beat on medium speed until smooth.
* This recipe makes enough to ice 24 cupcakes, or fill one 8" or 9" round cake.
* For vanilla flavor, replace strawberries with 3 tablespoons vanilla.
Matthew is a big fan too! He's actually a really picky eater - the only thing he never hesitates to eat is anything I offer him off of a whisk like this. He just knows its going to be good.
* In the pictures here I've paired this frosting with French vanilla cupcakes. So good.