Greggys Very Vanilla Swiss Buttercream Food

VANILLA BUTTER CAKE AND SWISS BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.
• Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.

SWISS BUTTERCREAM

Steps:

• Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM

Steps:

• For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
• Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
• Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
• Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
• For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
• For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.

SWISS BUTTERCREAM

Steps:

• Place a pot of water on the stove and bring to a simmer. Weigh your egg whites and sugar into your mixer bowl. Place your mixer bowl over the simmering water and whisk frequently until all of the sugar dissolves and the mixtures lightens in color. The mixture will be about 160 degrees F and you should feel no graininess when you dip your finger into the mixture and rub your fingers together.
• Remove the mixer bowl from the heat and place on the mixer fitted with the whisk attachment. Beat the meringue on high speed until the mixer bowl feels cool to the touch. This can take 10 to 15 minutes. The mixture will be very white and glossy and will have tripled in volume.
• Once the meringue is cool, turn the mixer to medium speed and begin adding the butter in chunks, allowing a few seconds for each addition to be incorporated. The meringue will look a bit deflated but just continue adding the butter and beating until all of the butter has been added. Continue beating the buttercream until it looks fluffy and creamy. Add the salt and vanilla and beat for 2 more minutes.
• The buttercream can be covered and kept at room temperature overnight.

ROXSTARBAKES SWISS MERINGUE BUTTERCREAM

Steps:

• Bring ½ cup of water to a simmer.
• Whisk together egg whites and sugar.
• Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
• Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160˚F.
• Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you're using a mixer).
• Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
• Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
• Keep beating until thick.
• Add vanilla and beat 1 more minute.
• Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.

GREGGY'S VERY VANILLA SWISS BUTTERCREAM

Steps:

• Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a sauce pan with water, barely simmering (a.ka. double boiler).
• Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
• Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
• No Cook Variation:.
• You could beat powdered egg whites (the kind where you just add water and whip), then proceed with the recipe (without Cream of Tartar).