Re: Seeking a recipe for SMBC
I keep trying to get 2 different recipes to post for ya.....
Swiss Meringue Butter cream
Serves/Yields: 3 1/2 cups
Prep. Time:
Cook Time:
Category: Swiss, Frostings
Difficulty: Moderate
Introduction
This egg white buttercream is the easiest of the classic French buttercreams because it does not require a cooked syrup.
Ingredients
4 large egg whites (Whisk together in a large stainless-steel bowl)
3/4 cup sugar
2 tablespoons water
1/4 teaspoon cream of tartar
1 teaspoon vanilla
3/4 pound (3 sticks) unsalted butter
1 to 2 tablespoons liqueur (optional)
Directions
Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed just until the mixture reaches 160 degrees, 2 to 4 minutes. Remove the bowl from the skillet and add:
1 teaspoon vanilla
Beat on high speed for 3 to 5 more minutes, to cool. The mixture should hold glossy marshmallowy peaks. In another large bowl, beat until creamy, about 30 seconds:
3/4 pound (3 sticks) unsalted butter
Beat a large dollop of the meringue into the butter until well combined. Continue to beat in about half of the meringue in large dollops. Scrape the remaining meringue into the mixture and beat until smooth and fluffy. Beat in:
1 to 2 tablespoons liqueur (optional)
This keeps, refrigerated, for up to 6 days. Or freeze for up to 6 months.
Nutrition Information
A hand-held electric mixer is necessary; be especially careful to keep the cord away from the burner. Use a stainless-steel bowl, rather than glass or crockery, to ensure that the meringue is adequately heated. Be sure to rinse the stem of the thermometer in the simmering skillet water between readings, to avoid contaminating the egg whites.
Sylvia Weinstock's Buttercream Icing
Serves/Yields: 12 cups
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Moderate
Introduction
"All my cakes are done in butter cream icing. It's a finer finish and tastes better. Once you try this butter cream icing, you will never use a commercial icing again."
From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'
(Simon & Schuster)
By Sylvia Weinstock with Kate Manchester
Ingredients
3 1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract
Directions
Makes about 12 cups, more than enough to ice and decorate most cakes; Leftover butter cream can be frozen for up to three months.
In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not carmelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees Fahrenheit (soft-ball state); this will take about 5-7 minutes.
As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.
Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.
At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the butter cream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The butter cream is now ready to be colored or chilled. (If the butter cream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the butter cream, 1 tablespoon at a time. Beat until the butter cream is smooth and there are no lumps.)
Hope these can help ya. I also have shirley's from CC recipe of Italian meringue which is heavenly too if you might want that one, let me know.
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make, bake, decorate......what else do you need?
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