Swiss Meringue Buttercream!

Ok, so I just got a call from my mom, who brought 20 of the cupcakes I made from the ICE class into work yesterday. She was calling to tell me that people are still talking about them! Especially the chocolate cake with the SMB frosting. So I decided it was time I posted the recipe! It's just too good to keep to myself!

Swis Meringue Buttercream (SMB)
Yield, around 4 cups, enough for 24 cupcakes

4 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cups granulated sugar
4 sticks (16 oz) unsalted butter, room temp.
Flavoring

1. In a mixer bowl, by hand, with a large whisk, whisk egg whites with salt and cream of tartar until foamy.

2. Over simmering water, continue to whisk egg white while slowly adding sugar. Once all the sugar has been incorporated, continute to whisk until egg mixture is hot (140ºF). Don't stop whisking while bowl is over the water. Remove to check for temp.

3. Remove from water and place bowl on stand mixer. Using the whisk attachment beat on medium high speed until the mixture is cool and looks like marshmallow fluff. Very important that it's cooled off!

4. Begin adding the butter, around 2 tablespoons at a time, waiting for each addition to be incorportated before continuing. Scrape down the bowl a few times while adding butter.

5. After the last of the butter has been incorporated, beat for a few more minutes and then add flavoring.

Flavorings:

Vanilla: The scraped out seeds from one vanilla bean, or 1 1/2 teaspoons vanilla extract.

Coffee: 1 Tablespoon instant espresso powder dissolved in 2 tablespoons dark rum of coffee liquer.

Lemon: The zest of one lemon, 2 tablespoons lemon juice, and 2 tablespoons light rum.

Raspberry/Strawberry/Passion Fruit: 1 cup fruit puree reduced to 1/2 cup and cooled. 1 to 2 tablespoons framboise or light rum.

Orange: The finely grated zest of 1 orange, 1 teaspoon lemon zest, 2 tablespoons orange juice and 2 tablespoons orange liqueur.

Chocolate/Espresso: 6 oz semisweet chocolate, melted and cooled, and 2 teaspoons instant espresso powder dissolved in 2 tablespoons coffee liquer.

Almond/Praline: 1/3 cup praline paste and 1-2 tablespoons amaretto.

Cupcake class at ICE

Ok, so I took a cupcake class tonight with my aunt at ICE (Institute of Culinary Education). It was incredible! I have been on the hunt for a great yellow cake recipe and now I have finally found it! That alone was worth the price of the class. But then on top of it I finally learned how to make Swiss Meringue Buttercream! Not only did we have a great time, but we got to taste some great recipes.

Cake wise, we kinda stuck to the basics. We made a yellow cake and a double chocolate chip cake. Frosting wise, I went with stuff I have never tried before. I topped off the yellow cupcakes with a chocolate fudge frosting. Not too hard, but takes a little while to make. Then I went with a vanilla Swiss meringue buttercream. I have never made SMB before, so I thought, why not? Well, now I know why not. Don't get me wrong... it tastes great! It's not as sweet as american butttercream... but it's a LOT more work!

My first attempt, I got scrambled eggs. OOPS. But after tasting the instructors raspberry SMB, I was determined. I wanted to make the raspberry one, but I was running out of time so I stuck to vanilla. I really like the fact that it's not as sweet and also, it's much lighter and fluffier. I think this weekend I have to go get a huge whisk and a small thermometer so I can try this again in my kitchen. Seriously worth the trouble!

The other cupcakes that I got to try, but didn't bring any home, were also incredible! There was a peanut butter cupcake with a chocolate truffle center and a carrot cake that most people paired with a cream cheese frosting. I am so glad I took this course and I am looking forward to taking another!