I've always been scared away from making a swiss meringue buttercream frosting because it sounded finicky and complicated. I finally decided to pony up and make one for Liz's birthday cake a few weeks back - and it was glorious. Yes, there was a long period of time (it felt like forever) where I just had butter/meringue soup and I thought the frosting wasn't going to come together. But I did as Deb said and I just kept whipping. I had a five layer cake with no back-up frosting plan. But backup plans are for the weak. Also I did this both time sans stand mixer, so it is possible using just a tiny hand mixer. Liz had requested a completely vanilla cake and I was dying to make the swiss meringue with a chocolate cake.
Both recipes for this come from Deb at Smitten Kitchen: Chocolate Butter Cake and Swiss Buttercream frosting.
Nom nom.
No comments:
Post a Comment