Swiss Meringue Buttercream For Sprinkle Cake Food

SWISS MERINGUE BUTTERCREAM FOR SPRINKLE CAKE

Steps:

• Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

SWISS MERINGUE BUTTERCREAM

Steps:

• Chose a medium saucepan and a medium heatproof bowl that you can use for your double boiler. You'll want to use a bowl that will neatly fit on top of your saucepan, but the bottom of the bowl CANNOT be touching the water below. (See photo below). Wipe down your bowl, making sure it's completely dry and there's no grease, residue, or crumbs left in it. Remove butter from the fridge and set aside. Carefully separate your egg whites.
• Add egg whites and sugar in your mixing bowl and whisk by hand to combine. Place bowl on top of a saucepan that's filled with a few inches of water and turn on medium heat.
• Continue to whisk by hand until your sugar has completely dissolved and your egg mixture has reached 70 C / 160 F. You can check this using a candy thermometer. The eggs will be thick and frothy. Remove from heat.
• Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until egg whites become thick and voluminous and reach stiff peaks. This can take around 10 minutes. The egg whites should hold their shape and not droop. The mixture should also be completely cooled.
• Turn your mixer down to low speed, then slowly add your butter, piece by piece. As you add your butter, your meringue mixture may turn soupy, and/or eventually look curdled - this is ok.
• Continue until you've added all your butter. Turn your mixer up to medium speed and continue to whisk until frosting comes together and is smooth again. Do not worry about over-mixing - keep going.
• Finally, add vanilla and salt. Mix briefly. Then remove bowl from mixer and use a spatula to give it one final stir by hand, getting rid of any air bubbles.

SPRINKLE CAKE WITH SWISS MERINGUE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment*. Dust with flour and knock out the excess flour. *NOTE: I use parchment paper, but instead of buttering and flouring my cake pans, I trust "Baker's Joy" (easily found at WalMart) Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside. In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined. In a small bowl, whisk together ice-cold water, milk, and buttermilk. With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula. In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not over-beat. Gently fold egg whites into the batter with a rubber spatula. Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment. Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). For the Swiss Meringue: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. To finish the cake: Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. NOTE: I like to place a baking sheet underneath the cake, so easily grab any fallen sprinkles Chill the cake for about 5 minutes to set before serving.

SWISS MERINGUE BUTTERCREAM

Steps:

• In a small pot, bring 1 inch water to a boil over high heat.
• Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
• Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
• Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.