Tuesday, February 22, 2011
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My Favorite Swiss Meringue Buttercream Frosting Recipe

Swiss meringue buttercream is like heaven. It’s so light and fluffy and not at all overly sweet like some frosting. I definitely prefer it over any other kind of frosting.

Ever since I first tasted SMBC I have been searching for a fool proof recipe that I love. I have found that recipe. Trust me on this one. It’s amazing.

Most people seem intimidated by SMBC because of the fact that sometimes it curdles when you’re mixing it up. You have to be patient and know that it’ll come back together. Because of the technique used in this recipe, you won’t have to worry about that here. I was a bit skeptical when I first tried this recipe, but it works every time.

I prefer to refrigerate my cupcakes after frosting them with this SMBC. This will set the frosting. Then bring them to room temperature prior to serving.

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Swiss Meringue Buttercream

This is my favorite Swiss meringue buttercream

Yield: Enough to frost 24 cupcakes

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Directions:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Recipe from epicurious

Dessert, Frosting, Go-To Recipes, Other
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17 Responses to “Fauxstess Cupcakes”

  1. #
    1
    Maryanna — April 9, 2009 at 3:16 pm

    These are darling!

  2. #
    2
    Kerstin — April 9, 2009 at 4:04 pm

    Adorable – I love the cupcake liners!

  3. #
    3
    Anali — April 9, 2009 at 5:57 pm

    These look great! I’ve got to try them soon! ; )

  4. #
    4
    oneparticularkitchen — April 9, 2009 at 7:56 pm

    How adorable! Oh The Yankee would just eat these up.

  5. #
    5
    Mermaid Sweets — April 9, 2009 at 8:20 pm

    I have been wanting to try these too – nice post, I love the photos.

  6. #
    6
    Maria — April 9, 2009 at 8:52 pm

    They look perfect! YUM!

  7. #
    7
    Jamie — April 10, 2009 at 1:12 am

    Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!

  8. #
    8
    rickdog — April 10, 2009 at 8:54 pm

    Find more Fauxstess Cupcakes in my recipe blog search:
    HERE

  9. #
    9
    Sarah — April 10, 2009 at 11:41 pm

    So cute and yum!

  10. #
    10
    Stephanie Wagner — April 11, 2009 at 12:03 am

    Could these be any cuter?? I love the idea of home baking classic favorites like this!

  11. #
    11
    oneordinaryday — April 11, 2009 at 1:58 pm

    This looks perfect! Yum!
    Michelle
    http://oneordinaryday.wordpress.com/

  12. #
    12
    kitchenbelle — April 13, 2009 at 6:09 pm

    Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!

  13. #
    13
    Jigginjessica — April 16, 2009 at 3:07 pm

    I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

    Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!

  14. #
    14
    bcallegra — April 20, 2009 at 1:56 am

    I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.

  15. #
    15
    Simply Inviting Weddings — November 29, 2010 at 11:34 pm

    I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!

  16. #
    16
    Seantellc — April 1, 2011 at 4:18 pm

    so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?

  17. #
    17
    beantownbaker — April 1, 2011 at 6:33 pm

    Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

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