Composite Buttercream

 

 

 

 

Have you tried my new buttercream technique?  It’s a cross between SMBC and American……but better!

 

 

 

 

 

Composite Buttercream

Yield:   4.5 litre KitchenAid Bowlful

 

1 cup eggwhites

4 cups unsalted butter  (or 1 c. shortening + 3 c. butter)

2 lbs icing sugar

1 tsp vanilla

Pinch of salt

Gel colors of your choice

 

Using whisk attachment,  whip eggs on low setting  “1 – 2” and gradually add sugar until well combined.

Once combined, turn speed up to “6” and whip for 5 minutes

Once soft peak consistency is reached,  add butter (or shortening/butter combination), small  bits at a time.

Turn mixer to speed “3” and add vanilla and salt.  Color may be added at this time if desired.

Mix until well incorporated.

Turn mixer to speed”4-5” and let whip for 8 minutes.

Do not whip on high speed.  Less air is optimal for this icing.

 

Once completed, you will want to remove much of the air as possible.  You can accomplish this by:

 

Put the paddle attachment on your mixer and turn speed to “2-3”

This will “flatten out or deflate” the icing.  The volume in your bowl should go down. 

If you have made two batches of icing, gradually add the first batch into the “deflating” batch and continue to beat until you have added both batches to the one bowl and removed most of the air.

 

This icing that has been deflated is perfect for piped buttercream flowers.

In Search of the Best Frosting

Best Frosting

My search for the best frosting has proven to be quite a challenge.  Now, with the warmer weather, there appears to be to have been a shift in people’s taste for icings.  My swiss meringue has always been a staple but recently has come under scrutiny forcing me to seek out a lighter and less buttery alternative.

I tried a few that would be eaten on naked cake…not under fondant.  Since I love sharing, here are my two top choices.

The first is a recipe that was given to me several years ago by a lovely Columbian lady.  She spoke no English but was a fiend in the kitchen and her cakes were nothing less than amazing.  She explained to me, through an interpretor, that this was the icing used in her home country. Being a very hot climate, it stood up well in the heat,  was light, fluffy and had a more subtle sweetness. I love this lady so much, sweet as pie. I did not have the heart to correct her English grammar, so you get the recipe just like it was given to me.

 

Mrs. Muneton’s Icing Meringue

1 lb granular sugar

6 egg whites

2 tbsp water

2 tbsp lemon juice

 

Whip the eggs to snow.

Apart, In a well clean aluminum pot, simmer sugar, lemon, and water until the sugar dissolves well and  mixture is little bit thick. (Note: Beware that this mixture not become dark) This hot mixture is gradually add to the egg whites while continuing to beat until you get medium consistency. If you want thick, you have to beat more.

I prefer to use hand blender. (Her words, not mine)

 

 

This next one I found on a little food blogging site by Andie Mitchell.  She had, like, a million really nice compliments about this recipe. (I exaggerate a little, but you get my jist) All those compliments could not be for naught….so I had to give it a try.  I have added compliment number 1 million and 1.

 

Andie Mitchell (Food Blogger)

Best Whipped Frosting (Ever)

 

Ingredients

  • 1 cup milk
  • 5 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1 cup butter, at room temperature
  • 1 1/4 cups granulated sugar (not powdered sugar)

Instructions

  1. In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
  2. Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
  3. Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

 

 

And there you have it. A slight skip off of the buttercream path. I’m still experimenting with flavor additions. I’ll keep you posted.

 

In the meantime, you might want to check my website for the addition of the New Cake Basics class. It’s the perfect primer if you’re just getting started in this cake decorating thing.

 

Happy Caking,

 

Lesi