Friday 25 August 2017

Cream Cheese Swiss Meringue Buttercream

I baked a batch of Red Velvet Cupcakes (recipe found here) recently for my nephew's first month baby shower and had frosted the cupcakes with Cream Cheese Swiss Meringue Buttercream.

For normal frostings on cakes and cupcakes, I will use the Swiss Meringue Buttercream (SMBC) recipe here. However, for red velvet cakes, I will add in whipped cream cheese to my SMBC have a Cream Cheese Swiss Meringue Buttercream.

The cream cheese added to SMBC cuts the sweetness and adds much moistness to the cake.

Red Velvet Cakes + Cream cheese frostings = A pair made in heaven!

Cream Cheese Swiss Meringue Buttercream
makes 20 small cupcake frostings

1 egg white
50g sugar
85g unsalted butter (removed from fridge and cubed just before starting to warm the egg white and let it come to room temperature)

85g cream cheese, softened
Pinch of salt
1/2 tsp vanilla extract

1. Place egg white and sugar in a large heatproof bowl and heat over a pan of simmering water, whisking constantly until the sugar has dissolved and the mixture is hot to the touch (about 70C).
(Note: Egg whites in buttercream is safe for consumption when they are heated up to 65C)

2. Remove from the heat and place the bowl over a pan of cool water. Beat the meringue on medium speed until foamy. Increase speed to medium or medium-high and beat until the meringue has cooled and becomes thick and shiny and reaches stiff peaks. (If the meringue is still warm, reduce the speed to low and continue to stir until completely cooled.

3. Add the butter, cube by cube to the meringue, beating at low speed until smooth. (The meringue will curdle. Just keep adding butter and beating and it will become smooth and fluffy). Set aside.

4. In another bowl, beat the softened cream cheese until light and fluffy. (Ensure to scrape the sides of the bowl with a spatula to make sure the cream cheese is thoroughly whipped.)

5. Gradually add the SMBC one spoonful at a time to the whipped cream cheese, beating on low speed. Once all the butter has been added and well combined, increase the speed to medium high and beat until the frosting is from softly whipped cream to stiffly whipped cream.

6. Add in salt and vanilla extract and continue to beat till well mixed.

7. The frosting is ready for use. Happy frosting!

- Different food colouring can be added to the SMBC and then whisk to incorporate.
- SMBC can be stored in an air-tight container and left at room temperature overnight; left in the fridge for 3 weeks and stored in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking to buttercream consistency before use.
- SMBC can be used to frost cakes/cupcakes in advance and left in an air-conditioned room. The buttercream will not melt.
- SMBC should be consumed at room temperature.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...