Thursday 23 October 2014

Swiss Meringue Butter Cream Tips and Tricks

Update (April 9 2015): Some butters (particularly cheaper brands) have more water content than others, which can cause your SMBC to be less stable in humid weather. I noticed that french butters have less water content compared to cheaper brands. I suggest you experiment with various butter brands and see which one works for you.

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Out of all the frostings I have ever made, this is probably my preferred frosting of choice. It is less sweet because I don't have to dump a lot of icing sugar to get the consistency I wanted. It is cheaper because you can use regular sugar compared to the cost of icing sugar which is almost 3x the cost per kilo.

The key to stable swiss meringue buttercream frosting are as follows:

  1. The ratio of the butter against the eggwhite. I use 1 eggwhite from large egg : 1/4 cup of butter : 1/4 cup sugar. Butter is susceptible to melting so I would recommend not to go beyond this measure.
  2. Cream of tartar is also added to add stability of the eggwhites.
  3. Let the buttercream set on the cake in the fridge overnight.

Below is my recipe for humid stable swiss meringue buttercream frosting. This recipe can frost about 6" cake with flowers or decorate an 8" caramel cake. Add another 1 set of eggwhite/sugar/butter ratio for 8" cake.

This buttercream can be made in batches and keeps well in an airtight container in freezer for a month or in the fridge for 2 weeks. Just put to room temp and beat them again to revive buttercream consistency.

It works well with gel and paste colors though it will yield a slight pastel color due to the yellowness coming from the butter.

Swiss Meringue Buttercream frosting

2 eggwhites from large eggs (at least 55g eggs)
1/2 cup white sugar
1/8 tsp cream of tartar
1/2 cup unsalted butter , softened (consistency of mayonaise)


Simmer water in a saucepan. Put a stainless steel bowl with eggwhites, sugar and cream of tartar on the saucepan (similar to a double broiler) and whisk until sugar is fully dissolved. To check if the sugar is fully dissolved, test a sample of the mixture and rub against your fingers for any sugar grains. For food safety reasons, I whisk until thermometer reach 160F.
Remove your mixing bowl saucepan and beat your eggwhites until stiff stiff peaks and the bowl is cool to touch (this is important.... otherwise your butter will melt and end up in a runny mess). Put beaters on low and add the butter 1 tablespoon at a time. Then put on medium and watch it like a hawk until mixture is pale and fluffy. Since your butter is soft enought, it will immediately achieve its buttercream consistency in minutes so be careful not to overbeat it.

To troubleshoot SMBC:
Mixture too runny : Put your bowl in the fridge for 15 minutes and try beating again.
Mixture is curdled: Continue beating until you achieve buttercream greatness.

Enjoy and happy frosting!

Monday 13 October 2014

Famous Amos Copycat Cookies

I have been meaning to post this recipe if it was not for the hectic schedule baking and minding the family.

I found this recipe in Baking Corner Facebook page and I knew I had to make it right away. This recipe calls for shortening which constitutes its crumbly countenance and delightful chewy texture. I have my share of homemade chocolate chip cookies but this is close to my ideal. How I wish I have to time to experiment and combine this recipe with my almost subway choco chip cookies. Maybe one day.... but not today.

In the meantime, here is the recipe:

Ingredients:
{A}

  • 1/4 cup (50g) Granulated Sugar
  • 150g Brown Sugar
  • 1/4 tsp fine salt
  • 1/2 cup (120g) Butter
  • 1/8 cup (30g) Shortening
{B}
  • 1 large egg
  • 1/2 tsp vanilla extract
{C}
  • 1 2/3 cup (220g) All Purpose Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
{D}
  • 1/2 cup (90 grams) chocolate chips. Add more if you like

Instructions
Cream butter and shortening until creamy. Add white and brown sugar. Beat until sugar is well blended into the butter. Add {B} and mix until smooth. Sift {C} into the butter mixture and mix well. Fold in {D}. Scoop a teaspoon onto the baking pan 2 inches apart. Bake at 175C (350F) about 12-15 minutes. Cookies will be soft after baking so use a spatula or turner. Put cookies in a cooling rack. These cookies will harden as it cools. Place in an airtight container.