SWISS MERINGUE BUTTERCREAM FOR CUPCAKES ( By Martha Stewart ) Ingredients 2 1/2 cups sugar 10 large egg whites 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces 2 teaspoons pure vanilla extract Directions Step 1 Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth. Step 2 Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes. Step 3 Add the butter, one piece at a time, and beat until incorporated after each addition. Dont worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined. Step 4 Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Posted on: Sat, 13 Sep 2014 11:16:00 +0000
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