Swiss Meringue Buttercream

Jun
7

Post by community member:

IMG_6769 (767x800)

So…are you gonna grab one of those Peeps?

What? You can’t possibly intimidated by a little stink-eye and some frosting?

Well, I was. Me + cake decorating = recipe for disaster.

So, I decided to get a little schooling. By a pastry chef. By a pastry chef who keeps chickens. The above cake is just one more reason chicken keepers should probably not hang out.

Unfortunately, just because I like to bake, it doesn’t mean I should. As you know, what little I know is self-taught. And I am a little lazy. And I am not so good at following directions. And me and measuring have been introduced, but we move in different circles.

IMG_6677 (800x750)

Enter PastryMama. Is there anything prettier than a professional chef cooking you something? PastryMama gleefully agreed to teach me a few tricks of the trade, in return for shoveling 30+ tons of river rock.

Don’t be fooled by her mild-mannered appearance. That spatula was wielded like a paddle when I got some egg yolks in the whites.

Seriously.

Then she mocked me when I cried.

Today’s project: Learning to make Swiss Meringue Buttercream and subsequently decorating a chicken cake.

IMG_6673 (800x599)

I went through 18+ store-bought eggs trying to get it right. Yes, I know both PastryMama and I have TONS of eggies, but apparently the store-bought eggs’ whites are runnier (ick) and more volume.

A large store-bought egg should weigh at least 2 ounces. PastryMama made me weigh all the eggs, so I can say this with some certainty. ALL OF THEM.

Instructions:

Separate the eggs. Do not get any yolk into the whites. Use your fingers to pull out the egg-boogers (the chalaza).

IMG_6678 (800x538)

Place whites into double boiler, over medium-high heat. We put the KitchenAid mixing bowl directly into the large pan of water.

IMG_6681 (800x600)

Add sugar and mix until all sugar is fully dissolved.

IMG_6686 (800x663)

Check the mixture by scraping your finger along the bottom of the pan. (Careful! It’s hot!) Rub your fingers together. If you feel any grittiness, the sugar is not done yet.

IMG_6687 (800x600)

When the sugar is dissolved, remove from heat and begin whipping at high speed. You will need to whip until the egg whites have cooled.

IMG_6695 (800x652)

It was REALLY warm the day we made the cake, so we used butter that was half at room temperature, and half still “chilly” from the fridge.

IMG_6692 (800x701)

If the butter is too cold, it will not whip into the egg white mixture. If the egg whites are still too warm, the butter will melt, you will get soup, and have to start over.

I was SO not cracking any more eggs that afternoon.

Whip in butter and vanilla.

IMG_6702 (800x602)

Success!

Next time: How to turn a perfectly good giant cupcake into a super-broody cake.

Larissa blogs at The Henway.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog? See Farm Bell Blog Submissions for information and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.




Comments

  1. kj says:

    Just curious. What is the name of the cookbook that recipe came from?
    Karen

  2. GrannyTrace says:

    BUTTERCREAM anything gets my attention..You guys seem like alot of fun to hang out with. And a mean chicken sounds like a very good day.
    Granny Trace 🙂
    http://www.grannytracescrapsandsquares.com

  3. Miss Judy says:

    Never heard of this before. Sounds like a lot of work but it looks delicious!

  4. Larissa says:

    I think the recipe we followed was from the Martha Stuart cookbook. It is the same recipe Pastrymama used when she was pastry chef at the Phoenecian

  5. JeannieL says:

    I saw this and all I could think of was the game ‘Angry Birds’.. haha.. You could probably make a tidy sum off these.
    Looks very delicious..

  6. JerseyMom says:

    Too funny…guess what the King Arthur Flour email of the week had as a topic today??? Yep, buttercream frosting! But it was a mix and I thought the reviews were mixed. Some thought it was awesome because it was so easy and others thought it tasted ‘artificial’. So….keep up the good work. You will be glad you did!

  7. kj says:

    I love old cookbooks. The picture of the one in your recipe looks like it is from an old book.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!