Thursday, September 16, 2010

Strawberry and Blueberry Swiss Buttercreams (two recipies)

My youngest daughter passed away at 6 months, 1 day of age from SIDS on August 20, 2010. Afterward I had some very helpful neighbors who brought my family and me dinner those first few days following her death. I thought that it would be a nice thank you to them was to make them cupcakes. What kind of cupcakes would she have chosen? Pink and purple ones of course! So I went on a quest for Strawberry and Blueberry buttercreams.

This is my first time doing a swiss meringue buttercream... so we will see how it works out! The buttercreams are a variation of Martha Stewarts (basic) Swiss Meringue Buttercream, Sprinkles Strawberry Buttercream and Trophy Cupcakes Blueberry Swiss Meringue Buttercream.


Strawberry Swiss Meringue Buttercream

Ingredients
4 egg whites
3 sticks of unsalted butter, cut into 1Tbsp pieces, room temperature
1 cup sugar
1 tsp vanilla extract
pinch of salt
3/4 cup strawberries, fresh (you wont use the whole amount, between 3T to 1/2c puree depending on preference)

Directions
  1. Place strawberries in the bowl of a small food processor; process until pureed. Pass through a fine-mesh sieve if thinner consistency is desired; set aside.
  2. Place sugar and egg whites in the heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl doesn't touch the water and that steam doesn't get out, a double boiler works best for this). Whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth (you wont feel the sugar granules).
  3. Transfer bowl to mixer stand, making sure that you dont get any of the condensation from the bottom bowl into the egg whites. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks (be careful not to over whip and dry out your egg whites), about 10 minutes.
  4. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  5. Add strawberry puree and salt and beat just until combined. Switch to the paddle attachment,and beat on the lowest speed to eliminate any air pockets, about 5 minutes until the strawberries are completely incorporated and all the air pockets are gone. 



Blueberry Swiss Meringue Buttercream

Ingredients
5 egg whites
1-1⁄4 cups sugar
2 cups room temperature unsalted butter (4 sticks), cut into 1 Tbsp pieces
1⁄4 cup + 2 tablespoons of blueberry puree
Pinch of salt

Directions
  1. Place blueberries in the bowl of a small food processor; process until pureed. Pass through a fine-mesh sieve if thinner consistency is desired; set aside.
  2. Place sugar and egg whites in the heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl doesn't touch the water and that steam doesn't get out, a double boiler works best for this). Whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth (you wont feel the sugar granules).
  3. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks (be careful not to over whip and dry out your egg whites), about 10 minutes.
  4. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating.
  5. Add blueberry puree and salt and beat just until combined. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes, until the blueberries are completely incorporated and all the air pockets are gone. 

Note: to make the buttercreams less "buttery" take out one stick butter and one egg white

Please note:
If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

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Review:  the buttercreams were very good, and pretty simple too when it comes down to it, you just have to be willing to whip and whip, and then when you feel there's no end in sight.. whip some more... Each time after I added the butter I felt that the frosting was NEVER going to thicken to a pipe-able constancy, and just about when I was going to give up, BOOM! it thickened into yummy frosting-ness.
Oddly enough when I did the blueberry buttercream, when I put the blueberry puree (that I ran through a sieve) and set it aside it gelled! I was seriously surprised that it did that, I sort of had to break it up with my spatula before I could put it into the frosting.  Also my frosting didnt turn out nearly as purple as the picture, but Im not complaining.

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1 comment:

  1. Trying your Strawberry Cupcakes tonight with the Strawberry Swiss Meringue Buttercream, cant wait to try them!!!

    Dee Wright

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