Tuesday, February 26, 2013

Swiss Meringue Buttercream Recipe- With Video!

One of my first few blog posts was my Swiss Meringue Buttercream recipe.  It never occurred to me to make a video... I went on to eventually film a video of my smoothing technique.  Since that post, my SMBC recipe has been my most requested video!  So, I've finally done it!

*The recipe I filmed is a smaller quantity than my previously posted recipe.  I've also since started measuring my recipes by weight instead of volume.  So, I am re-posting this recipe with the measurements from my video.  It's a pretty simple recipe and can easily be halved, doubled, tripled, etc... to suit your needs!

*all measurements are by weight!

  • 4oz egg whites (I recommend using REAL eggs, not carton egg whites)
  • 8oz granulated sugar
  • 12oz unsalted Butter (room temperature and cut into pieces)
  • pinch of Salt
  • 1-2 tbsp vanilla extract (or flavoring of your choice)
  1. In the bowl of your stand mixer add your egg whites and a pinch of salt.  Whisk the eggs whites lightly to break them up, until they are lightly bubbly.
  2. Add the granulated sugar and whisk to combine.
  3. Place bowl over a pot of simmering water and whisk continuously until the mixture is whitish, opaque and a small dribble of it on your finger no longer feels grainy.  Egg whites cook at about 140°F, and sugar melts around 186°F... so if the mixture is no longer grainy, your egg whites are cooked, the sugar is melted and it is safe for consumptions. (you can use a candy thermometer and make sure the mixture reaches 160°F, if you want to make sure it reaches the proper temperature).
  4. Once the mixture is "cooked", put the bowl on your mixer and with the whisk attachment, whip your egg whites on med-high.  You are creating the meringue.  You want to whip the mixture until the bowl is no longer hot to the touch, the egg whites are at about room temperature and have reached stiff peaks.  I usually crack a window next to my counter and angle the mixer towards it.
  5. After the meringue has reach "stiff peaks" and is room temperature (VERY important otherwise the butter will just melt and you will have a soupy mess!) stop the mixer and remove the whisk attachment (scrape off as much of that luscious meringue as possible)...
  6. Then switch to the paddle attachment and with the mixer running on low, slowly add the butter.
  7. Continue mixing on low speed until you have a nice thick and smooth buttercream!  You may see your mixture go through "stages" from curdled to soupy, but be patient!  It will come together, at the end you will have a lovely, smooth and silky Swiss Meringue Buttercream!
  8. When your SMBC has come together it is time to add your flavorings.  For vanilla, add about 1-2 tbsp of vanilla extract and mix on low until it is incorporated (SMBC can take a lot of flavoring, just add a little at a time until you are satisfied with the flavor!).
  9. That's it!  This recipe should yield about 3 cups.
Thanks for watching my video... and I hope you will try this recipe!

Happy Caking :)

Friday, February 15, 2013

Craftsy's Valentine's Day Sale!

Okay, okay.... so I'm a little late sharing this Valentine's Day Sale with you, but it's going on through this Sunday, so there is still plenty of time to take advantage!

In honor of Valentine's Day (which was yesterday), Craftsy is offering up to 75% off on online classes!  Whether you are already a Craftsy lover, like I am, or maybe you've been curious for a while, but haven't signed up for your first class yet... this is a great sale.  You can click the banner below to take advantage of Craftsy's current deal!
Craftsy Valentine's Day Sale
If you have seen any of my previous posts you will know that I already think very highly of Craftsy.  Craftsy is a great platform where crafters and artisans can learn new projects, skills or techniques from the comfort of their home.  Over the last year Craftsy has added over a dozen new classes just for cake decorating, and more are added all the time.  But this sale is site-wide so even if you aren't interested in taking a cake decorating course at this time, if you are a craft hobbyist you will surely find something fun and new to try!  The great thing about Craftsy is, it's more than just a video tutorial... it's an interactive class experience.  You can ask the instructor questions, get feedback and interact with other students.  They include course materials with everything you'll need to get started.  These courses, at least the ones I've had the experience of taking, are well produced with clear instruction.  And the class is yours forever .. you can go back at any time to re-watch!

I hope everyone had a fantastic Valentine's Day... I spent a quiet, fun day with my husband and kids.  I haven't posted any cake pictures lately, but here is a little pic of our Valentine's Day breakfast... Heart Shaped French Toast w/ Strawberries... and cream cheese icing, cause that's just how we roll, lol!

Happy Caking :)

*Disclaimer: This is a sponsored post, but I really do love Craftsy, or I wouldn't have written it!