Tuesday, September 7, 2010

Swiss Meringue Buttercream Frosting

If the standard ‘buttercream’ frosting has become commonplace, it’s time to change things up a bit.  Since all frostings tend to be over the top in at least ONE ingredient - this one also has it’s faults (but it’s NOT sugar this time!)  This recipe is a nice change of pace from what most of us expect in a frosting.

Don’t hide when you realize this is a Martha Stewart recipe.  Besides being delicious, it really isn’t difficult - just out of the ordinary.

I appreciated that it wasn’t sickeningly sweet, and it also wasn’t primarily shortening.  If you’re a butter-lover - this recipe is for YOU.  It turns out silky-smooth, fluffy, and melts in your mouth.  Another bonus is that it doesn’t take powdered sugar - just a modest amount of regular white granulated sugar.

I had tried another recipe a few months ago - Lime Buttercream Cupcakes (HERE) - that called for a meringue-type frosting.  The buttercream was delicious, but it was more temperamental than this recipe.  This one came together without any problem.

The only drawback with a meringue type frosting such as this one is that you need to get it on your cake, cupcakes, etc... immediately after mixing for it to be at it’s optimum for spreading.  It can be refrigerated or stored, but it needs to be brought back to room temperature, AND it takes a good 5 minutes of beating to bring it back to the correct consistency.

See if your family doesn’t stop mid-bite next time you serve frosted cake and ask you “what IS this?!”

For the complete recipe and instructions, go to:

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