i am in love!!

 

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

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!

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 ;-))

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

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.