I do have to apologize for not having a totally awesome, gross, Halloween post for you. It has been a very busy month, full of activities and fun. Been going to a lot of sporting events and get-togethers. Unfortunately, I haven't been home to bake as often as I'd like, and honestly between everything I've been too tired to sit down and write anything for the blog. I did manage to crank a few things out of the kitchen though, some great, some experiments that were not so great. :) Oh well, learn from your mistakes. Some recipes I need to tweak and perfect a little more before sharing them with you.
The news I'm most excited to share with you all is that I finally jumped on the Swiss Meringue Buttercream bandwagon. I do have to say it is amazing! It is smooth and fluffy and not too sweet. Way better than regular buttercream! Once you go Swiss you can't resist! (Geez :p) I don't think I'll ever be able to go back to regular buttercream after trying this. I just made the regular vanilla version, although the flavor possibilities are endless. I learned the technique and got the recipe off of one of my favorite blogs, Sweetapolita. She has a post that totally breaks down the different types of meringue buttercreams and their techniques. I found it to be very informative and helpful.
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavorings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.
Here are a few things coming out of my kitchen this month......
Root beer Cupcakes
Pumpkin Ale Cupcakes (Still working this one out.)
Chocolate cake with Swiss meringue buttercream filling and chocolate frosting
So how was your Halloween? Did you get to take the kiddos trick or treating? No kids here so I don't get to do that yet, but my mom (lover of all things scary) and a friend of hers dragged me to a haunted house this year. I swear I clung on to them like it was a life or death situation, then when they start chasing you with a chain saw, oh no, why do we like to scare ourselves?