Kaila came over tonight for our cupcake/satc/blog date.
Surprisingly, we didn’t do much blogging. She wouldn’t let me take her picture and we only watched two episodes of SATC! It’s okay though, we we’re really worn out from the intense frosting lesson. Good thing she was a pretty swift learner. We only had one do-over. Tomorrow these fab beauties are off to her work! Hope everyone loves them!
Swiss Meringue Buttercream
- 2 large egg whites, at room temperature
- 1/2 a cup vanilla sugar
- 6 oz (1 1/2 sticks) unsalted butter, softened
Combine the egg whites and sugar in a small heavy pot and whisk together. Place the pot on medium to high heat. Whisk until the sugar dissolves. Remove pot and pour into the mixer, fitted with the whisk attachment, or use a hand mixer. Beat on high speed until the egg whites form soft, shiny peaks.
Make sure the butter is soft and lump free. Add to the meringue a tablespoon at a time while beating at high speed. Continue to beat on high speed until the mixture looks smooth. Mine tends to look almost curdled and then miraculously smoothes out again. Use right right away by spreading the buttercream on the cupcakes.