Sunday, October 28, 2012
2000 + Chocolate Cake with Strawberry Swiss Meringue Buttercream
Two weeks ago, I reached 2000 hits on my blog. Compared to others, that's nothing, but for me it was a big deal! So thank you for following me on this little adventure of mine!
And to celebrate, I baked a cake! I made a mini 3-layer chocolate cake and tried out a new frosting recipe and technique. I started my cupcake posts with a chocolate cupcake topped with strawberry frosting but I wasn't very happy with the frosting then so I didn't write about it. I thought I would try it again now and although it is good, it's still not amazing to me. However, it is good. I just don't think I'm used to the swiss meringue buttercream texture yet compared to normal buttercream. It is very smooth but the texture feels a little "slippery" to me, and actually feels and tastes more buttery than a regular buttercream. Swiss meringue buttercream is loved by many bakers so I will have to try it out some more! I baked this mini cake with my 4 inch spring form pan. A recipe for a standard 12 cupcakes will be enough batter for the 3 layers.
Strawberry Swiss Meringue Buttercream (adapted from Sweetapolita)
Enough to lightly frost 12 cupcakes
2.5 large egg whites
3/4 cup sugar
170g unsalted butter, cut into cubes and cool
1 tsp vanilla extract
1/2 cup chopped strawberries, pureed
pinch of salt
a few drops of red food coloring (optional)
Puree strawberries in a blender until smooth and set aside. You can add more puree, all of this is to taste.
Whisk egg whites and sugar in a heatproof bowl over a pot of simmering water (not boiling). Whisk constantly but gently until the temperature of the mixture reaches 160F or 71C on a candy thermometer.
Pour the egg white and sugar mixture into your mixing bowl and start whipping until the meringue is thick, glossy, and the bottom of the mixing bowl is not longer warm but neutral. This can take from 5 to 10 minutes.
When the bowl is neutral to the touch, begin to add one cube of butter at a time on low speed, fully incorporating after each addition. Mix until reaching a smooth silky texture. If it curdles, just keep mixing and if it is too soupy, place it in the fridge for 15 minutes before whipping again.
Add vanilla and salt, continuing to beat until everything is well combined.
Lastly, add strawberry puree and food coloring until everything is silky smooth.
Thanks again for reading this little blog of mine. I had a great time making (and eating) this cake in honor of all you who are reading and following me on here!