Thursday, September 30, 2010

Guest Post: Rene Takes the Cake

By now, you all know what a hot tranny mess CupcakeCamp DC 2010 turned out to be, but like I said before, it wasn't all bad. Like a phoenix rising from the ashes (of so many cupcakes that should have been burned at the stake!), Rene from Rene Takes the Cake proved to be the one shining moment of the entire fiasco. 
 Rene's winning Chocolate Covered Strawberry Cupcake
topped with the Strawberry SMBC recipe she's giving YOU!!!

Fresh off her CupcakeCamp victory (she took home the grand prize), she's offered up CupcakesOMG! readers the recipe to her strawberry swiss meringue buttercream. And believe me when I say it was amazeballs 2026!!!

I am absolutely in love with Swiss Meringue Buttercream frosting!  If it weren't for my love of Mascarpone Cream Cheese frosting I wouldn't even have confectioners sugar in my pantry.  With just a little extra effort you can whip up the most delicious, smooth, and creamy buttercream frosting ever.  Here is one my favorite Swiss Meringue Buttercream recipes - Don't be nervous to try it out...I promise, you'll be in your kitchen, pastry bag in hand squeezing the remaining frosting directly in your mouth with this one!

Photo courtesy Rene Takes the Cake

Strawberry Swiss Meringue Buttercream Frosting

Makes enough for 36-48 cupcakes (depending on how much frosting you like)
6 egg whites (room temperature)
1 and 1/2 cup granulated sugar
1 and 1/2 pounds room temperature butter (cut into one inch pieces)
1 tsp of pure vanilla extract or vanilla paste (more if you want a stronger vanilla taste)
Pint of fresh strawberries (washed and dried thoroughly)

In your (kitchen aid) bowl whisk together the egg whites and sugar.
Place your bowl over simmering water and continue to whisk making sure the egg white mixture does not harden on the sides of the bowl. Insert a candy thermometer and continue whisking making sure the temperature of your mixture reaches 140 degrees F.
After the mixture reaches 140 degrees, move the bowl to your stand mixer with the whisk attachment.
Whip hot mixture on high until cool.  Egg white should start to look lighter in color.
Add your butter in small pieces on low to medium speed.  Once all the butter is added, bring the mixture back up to a high speed.
Turn off mixer and add your flavoring.  Continue to whisk until incorporated.

Puree or chop your strawberries.  Wait until you are ready to use your frosting before adding fresh fruit.  When adding the fruit, add in small batches.  You may or may not need all the strawberries your pureed - the frosting will let you know when it has had enough.  If you add too much, you may "break" the frosting and it will become runny.

Swiss Meringue frosting is shelf stable for up to 2 days.  You can make it ahead of time and refrigerate for up to a week, or freeze up to a month.  Just bring it back to room temperature and beat again with whisk attachment. Again, if you are going to store the frosting, add the fruit only when you plan to use it.

I also like to keep my cupcakes in the refrigerator until about an hour before serving if possible.  Sometimes this is not always possible and they are ok at room temp for quite some time.

The base recipe is so versitle!You can add any extracts, melted chocolate, liquor, juices, or fresh fruit like mango or raspberries. 

Raspberry and Chocolate SMBC

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