Vanilla Swiss Meringue Buttercream

I've recently discovered a new talent of mine in making delicious cakes and decorating them in fondant.  I recently made one for my BFF's baby shower and tried out a new icing recipe as I'm not a huge fan of American buttercreams.  A fellow baker friend of mine recommended I try a Swiss Meringue buttercream and boy was she spot on.  While this icing does take a little extra time to make, it is worth the effort and then some.  It came out so creamy and smooth I couldn't stop taste testing and licking the spoon!  Enjoy. :)

Recipe courtesy of Annie's Eats blog.

Vanilla Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp sugar
pinch of salt
1 lb (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions:
1. To make the frosting, combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat whisking frequently, until the mixture reaches 160F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. 

4. Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.

Makes about 5 cups of frosting.

Mmmm, enjoy licking the spoon!
Yankee Noodle

Cupcakes are my favorite!

I threw a baby shower at work for two coworkers. It went great! I made cupcakes and thought I would share.
The actual cake part was just out of the box butter recipe or chocolate fudge. I had to save time as I made 4 batches!
However, the icing is my mom's buttercream icing which I love.
For one batch ingredients:
1 and 1/2 boxes of 10X sugar
1 tsp. vanilla
1/4 cup vegetable shortening (I'm guessing, I eye bawl it. It is like a heaping spoon glob really.)
1/2 cup butter or margarine (Again this is a guess, I use 2 "globs" of tub margarine.)
1-2 tablespoons of milk (eye bawl for the consistency that you want.)

If it is too sweet add a little shortening, if it is too think, add butter or milk. Play with it and keep taking it until it is the sweetness you want. If you get it too runny, then add a little sugar or shortening. It usually tastes good no matter what!

Add color or not.

I use one of the Wilton's cupcake tips to ice them. It makes them pretty and so easy!

Here are the cupcakes I made for the shower!