#swiss meringue buttercream

[fullcravings]

Rainbow Sherbet Cupcakes

[jazzeria]

Feeling very pleased with how this belated-birthday cake turned out!  

Dutched chocolate cake with balsamic-berry filling for a (maybe pastel-) goth birthday 💜🖤

I’ve been trying to perfect my blackberry chocolate cake, but since it’s so labour-intensive, I normally don’t make double-layer buttercream cakes more than once a year.  So the going’s been slow.  

Blackberry jams are typically very seedy, which isn’t ideal for a cake.  I bought a seedless blackberry jam, but it turned out to be thick and pectiny: you can slice it.  I happened to have some mulberry jam, so I thought that combining the two might make solve this texture issue.  I heated a mixture of both jams on the stovetop, but the pectiny jelly just wasn’t breaking down, so I used an immersion blender.  The mulberries have a woody stem which also makes for an unpleasant texture.  The blender didn’t break these down well.  

The mulberry jam was also very sweet!  So to cut the sweetness I added balsamic vinegar and a splash of lemon juice.  

The resulting mixture had a good flavour, but a pulpy texture.  It didn’t “drizzle” well.  Heating it up to make it more runny was a bad idea: it melted the buttercream.  

In the future I might try doing this instead: 

purple buttercream all over

dark ganache drizzle around the edges 

pipe a decorative buttercream border along the top 

fill the interior of the buttercream border with the fruit mixture 

[colorfulheartfire]

Cute little fox

Butter cake cupcakes filled with strawberry puree and topped with vanilla bean Swiss meringue buttercream.

[homestylealchemy]

Chocolate Swiss Meringue Buttercream

Type your email… Subscribe Chocolate Swiss Meringue Buttercream is the sweet sibling of my Vanilla Swiss Meringue Buttercream. It is a light, airy, creamy, buttery, and chocolatey icing reminiscent of soft serve ice cream. “All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz Why You’ll Love This Chocolate Swiss Meringue Buttercream Recipe Airy…

[transcendentsyndra]

Cakes Recipe Try this vanilla cupcake recipe for two dozen deliciously moist cupcakes topped with a light and fluffy frosting of Swiss meringue buttercream.

[kitchenofjudy]

[jeannader]

Vanilla Cupcakes with Swiss Meringue Buttercream Try this vanilla cupcake recipe for two dozen deliciously moist cupcakes topped with a light and fluffy frosting of Swiss meringue buttercream.

[aldonelson]

Vanilla Cupcakes with Swiss Meringue Buttercream Try this recipe for two dozen moist, delicious vanilla cupcakes that are topped with a Swiss meringue buttercream frosting.

[dancingdikdiks]

Vanilla Cupcakes with Swiss Meringue Buttercream Recipe Try this vanilla cupcake recipe for two dozen deliciously moist cupcakes topped with a light and fluffy frosting of Swiss meringue buttercream. 1.5 cups white sugar, 3/4 teaspoon salt, 1.25 cups white sugar, 1.5 teaspoons baking powder, 1 tablespoon vanilla extract or more to taste, 2 cups unsalted butter at room temperature, 3 cups all-purpose flour, 4 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon coarse salt, 5 large egg whites, 1.5 cups unsalted butter at room temperature, 1.25 cups milk

[tinihoward]

Recipe for Swiss Meringue Buttercream

This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.

[basicallybaking]

I like this recipe, and once you start adding the butter it really does go quickly, maybe because you keep the whisk attachment on instead of switching to the paddle, so the butter's incorporating more quickly. I used the paddle on low speed for five minutes at the end to smooth out the air bubbles, but I think it actually made it a bit greasy. We'll see when I actually work with it. The issue I had was with the aquafaba not whipping up to stiff peaks. I used the cream of tartar, wiped out the mixing bowl with distilled white vinegar, and let it whip for a long time on high speed, but it never got past soft peaks and even started to degenerate in structure, so I just started adding the butter. That's never happened to me with egg whites for no discernible reason like that. Hopefully it doesn't make it more greasy/dense.

[fullcravings]

Strawberry Cake with Strawberry Filling

[densewentz]

Sneak peek of 2 of my 4 dozen Halloween Cupcakes 🍓🌿

[thetrashywritingwitch]

here i'm sharing my cake with y'all <3 knocking on your door like a weird neighbor offering you baked goods grandma style

[dreamertrilogys]

they need to make a me that likes normal buttercream. or alternatively i need to get into making pasta from scratch bc genuinely i can only eat so many yolk-only omelettes

[glowinsoftly]

i was talking to my mom like 'we should do something special just because' nd found a bakery that does wedding tasting boxes. cannot wait to pick it up next monthhh