Saturday, August 28, 2010

Hello Cupcake


Okay so I was asked by a few people how to make this buttercream.  I will say that it is so good it will make you cry!!!  








5 egg whites or 6 ounces
1cup 2 TBL or 8 1/4 oz sugar
2 lbs unsalted butter / 4 sticks room temp but still cool
pinch of salt

Separate your eggs ( you can keep the yolks for lemon curd :)  put whites, sugar, and pinch of salt in the bowl of your mixer.  You are going to put this bowl over boiling water and whisk until a thermometer reads about 160 or a bit over.  When you get to this point pull out your whisk and whatever is dripping back in rub between your fingers to make sure there is no grit from the sugar...... yes it will be HOT!!!

Now you are ready to whisk the whites on your stand mixer.  Your goal is to whip until they are cool and this will be known from the feel of the bowl.   It will take maybe 8-10 minutes.  Once they are cool enough you can start to add your butter.  The proper way is to cut it into tablespoon squares but I am not proper....... I hold the stick in my hand and break it into the bowl.  As what you have just put in starts to mix in then put in your next piece.  Once you have all the butter in switch over from the whisk to the paddle this is the one I use ,it was life changing for me.  Now just watch the magic happen.  In the end I sometimes go back to my whisk to make sure it is a smooth and whipped as I like.  

So now you are at a blank canvas.  Here you can just add some vanilla to your liking and have vanilla or in the case of these little babies above I added Nutella......... OH YUM!!!  Add as much or little as you like.  I do not add any vanilla with the Nutella.  You can also add peanut butter here to make a PB and J cupcake.  Make a vanilla cupcake and fill with "good" preserve and then you will have the p'butter swiss meringue buttercream on top!!!  

This makes enough to easily fill and frost 18 cupcakes or a layer cake.  You can do a 2 layer cake, cut each layer into half so now you have 4.  Make a fresh raspberry filling with seedless preserved and fresh raspberries (a couple of pints )  mash them into the preserves and pinch of salt.   Fill one layer with the nutella or chocolate buttercream and the other 2 layers with the raspberry filling ......... 

YOU WILL MAKE NEW FRIENDS!!!

Okay so that is it and now I am off to make a strudel~~  

xoxoxo

10 comments:

Pat said...

Wow, sounds delish!

Linda said...

Thanks Sue Ann. This is going in my recipe file. Yum-O!

Laurie said...

TOTALLY going to have to try this! Yummo! I am a sucker for cake any day of the week and with frosting like that? Yep! It just sounds amazing! Thanks for sharing! :)

Amy said...

Yummmmoooo!!! I have this saved to use!!

Diane Jaquay said...

This looks AMAZING Sue Ann! What if you don't have a stand mixer, I only have small electric beaters (so no "paddle"), will that work?

Nadine said...

Sue Ann you are killing me! When are you coming over with these little nutella babies? Im drooling all the way over here...

mamareebs said...

Those look so delicious! Anything with that much butter is going to be a hit in my book! Thanks for sharing.

Sara Mac said...

Thanks so much for posting this Sue Ann. Sounds so yummy! I'll have to hide the Nutella until I'm ready to make this. It disappears fast around here.

Dana said...

I used to LOVE swiss meringue buttercream, and I will admit to loving my beater blade too. Maybe a bit too much by the looks of my hips! LOL

Terri said...

These look amazing. I am going to have to give this recipe a try sometime too. Thanks for sharing it!