Sunday, March 9, 2008

My first batch of swiss meringue buttercream!

Yesterday I made some yellow cupcakes and was excited to make my first batch of swiss meringue buttercream to top them off with. It was a little time consuming but definitely worth every second. I made it in my bosch but I think if I had a kitchen aid it would have worked better, but it still turned out very yummy. Swiss Meringue Buttercream is achieved by mixing together egg whites and sugar and cooking them in a double broiler whisking constantly, then adding that to the mixer where it was beaten for about 6 minutes until it becomes like marshmallow fluff, after which you add lots (and I mean lots!) of butter and flavoring of your choice. For these cupcakes I added pure almond extract, I found it still a bit too sweet matched with yellow cupcakes so i topped them off with a sprinkle of cocoa powder which not only gave them the perfect contrast of sweet and savory but also made them look much more elegant.


  1. I'm salivating all over myself!!

  2. Tanya I can't believe I received a comment from you! I know you don't give out blog comments lightly so I am honored! I will have to make you some cupcakes with swiss meringue buttercream...their delish!