April 29, 2012
swiss meringue buttercream
225g caster sugar
4 large egg whites
350g unsalted butter, softened
1tsp vanilla extract
These quantities will make enough icing for a 9 inch cake, plus some extra.
In a large metal bowl over a saucepan of simmering water whisk the egg whites and sugar occasionally until the sugar has completely melted. You will know it is completely melted when you can feel any sugar granules when you rub a bit between your fingers.
Take the mixture off the heat, wipe the bottom of the bowl to prevent any water condensation getting into the mixture as this will prevent it from whipping. Whisk with an electric mixer until the mixture is white and glassy and doubles in size. Whisk in the vanilla.
Add the butter, a third at a time and continue to whisk until the mixture thickens and comes together. This can take quite a few minutes – don’t panic, just carry on whisking.
I am a thirty-something professional living and working in London. As a child I envisioned my life sprawl starting with half a decade of intense work and a glittering career, firmly followed by marriage, children and a life as a blissful housewife, passionate cook and writer. Now in my thirties I wonder how my plan fell apart? And so now my days are spent staring deligently at an office computer whilst my mind runs rampant inventing new recipes, dreaming of a way to become a trendy housewife in an age where it's no longer fashionable - as I long to lose the nine-to-five.
View all posts by thewishfulhousewife