Friday, March 23, 2012

i am in love!!

 

wooot wooot….i am in love with this swiss meringue buttercream lorrrr :-)

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ngeee heee heee being me yang really really hate buttercream tu kan especially those yang guna krimwell tu haiii sungguhlah tak buleh masuk tekak ni tau..so kan bila dah terjumpa satu satunya buttercream yang buleh masuk kat tekak ni memangla tersaaangatla kesukaan rasanya tau!

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really love the texture yang soft itu tapikan masih ingat lagi memula skali buat buttercream ni..i nanges hokkay! hahaha poyo sungguh kan sebab buleh nangis plak :-P

owh! that was many many mooooooooons back..haaa kirala berapa banyak o tu kalau nak tahu zama bila i nanges tu hahaha actually masa memula mencuba recipe ni punya lah lama i dok beat the cream tu pasalnya i kan sangat pandai sebab terus wat in a big quantity gituh..haishh dah namanya baru nk mencuba haruslah in small quantity kan…hikhik anyway that was long time ago and now i know all i have to do is beat beat beat and insyaAllah the outcome is gorgeous ;-))

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recipe adapted from here. i just copy ad paste aje ye!

** For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

** For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover 60 pieces of mini cupcakes pictured)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla

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method

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

note from smitten kitchen: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

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19 comments:

  1. Wow, memang berseni tangan you. Saya pun kurang gemar buttercream, beli pun jarang apatah lagi membuatnya sendiri.

    ReplyDelete
    Replies
    1. hazila
      ehehe i pun tkkan beli buttercream cupcake ni..buat ni npun sebab ada kwn mintak n jenuh pulun google mencari resepui yh buleh di terima pakai oleh tekak ni

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  2. Hi Zarin,

    Since this contain egg whites, they have to be kept in frigde and consumed within same day? How about if someone ordered 300 pcs as door gift. Save to use this buttercream?

    Lovely roses :)

    Sally

    ReplyDelete
    Replies
    1. sally
      i pernah leave it for 1 day kat luar n ok je n i read at smittenkitchen tu pun dia kata ok if taruk kat tempat yg tkde aircond.
      btw, one of my customer keep ths buttercream for one week and it still taste d same..eh dia taruk dlm fridge ye :D

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  3. Replies
    1. ty..tp tastewise tk sweet sgt ;-)

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  4. saya sgt suka!!!!! mmg yg guna krimwel erkkkk x suka!!!! cantik roses tu...im in love too

    ReplyDelete
  5. Salam kak! kita pulak suke buttercream, fresh cream, creamcheese frosting hihihi... guna telo putih ya? bau tak kak? kita ni cerewt sikit bab2 telo, sbb kalau silap teknik n bancuh bau ayam hihihi... tgk dia punyer adunan mmg cantek kan sbb boleh jadi munga2 tu sume, tgn kita mmg tak leh buat bentuk gitu, main tenyeh2 jerr ok :D

    ReplyDelete
    Replies
    1. ika
      yg ni tak bau ayam coz telur putih tu kan dah masak kat atas air panas tu.. adunan dia memang cantik n buleh stay lam tk jatuh pun atas kek tu..eh try arrr best u

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  6. Zarin....sgt santek utk swirls atas the cuppies. My tangan keras....my swirls tak cantik and tak uniform huhuhu.

    ReplyDelete
    Replies
    1. anie
      i pun main sesuka hati je buat swirl tu..ada yg jd cantik ku tayang la yg tk cantik kusembunyik hahaha

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  7. assalam kak Zarin...lama tak singgah dapur akak ni..wah makin mantop deco kek akak ni..cantikx2 suka tgk munge tu.saya tak pandai sgt nak main dgn buttercream dan krimwell ni.

    ReplyDelete
    Replies
    1. nieza
      akak pun tk pandai sgt sgt nk deco ni..main taram jek ngan nozzle tu..lenguh gak tangan nak dpt yg cantik..sudahnya main taram aje lah :D

      Delete
  8. akak suka makan tp m nak buat so r beli je lee... isshh

    ReplyDelete
    Replies
    1. aimaniman
      ehehe saya ni bukan buttercream punya orang kak..hihi sy lg suka chocolate n cream cheese ;-)

      Delete
  9. Salam perkenalan.. Cantik rose swirlnya..

    ReplyDelete
    Replies
    1. ogyep yummy mellow
      salam kenal kembali ;-)

      Delete
  10. wah copy cat ekk, sama lah saya mmg x leh terima bc yg krimwell, end up saya just guna whipping cream only for all my cakes atau pun saya guna mary kay frosting, yg selain that 2 frosting mmg i tak berapa nak makan, saya mmg x suke ngan rasanyer..

    ReplyDelete

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