The Chocolate Den e-magazine The Chocolate Den e-magazine July/September 2014 | Page 11

Swiss Meringue Buttercream
This icing may be used as an alternative to butter icing/ buttercream. It is however far nicer
than the usual standard icing. It is much lighter in texture as well as not as sweet. You can
colour and flavour it the same way you would a traditional buttercream. The only
disadvantage is that you need to use it within 4 days of making it. It takes slightly more
effort to make but is well worth it.

Swiss meringue Buttercream
Ingredients
4 x large egg whites
250g castor sugar
250g unsalted butter
Vanilla extract
1. Place egg whites and sugar in the top of a double
boiler with simmering water underneath.
2. Stir while heating to prevent egg whites from cooking.
3. Once sugar has dissolved remove bowl from heat and
whisk meringue to full volume.
4. Allow to cool for 5 minutes.
5. Add softened butter and whisk for up to 10 minutes.
6. Beat until mixture is light and fluffy.
Icing may be kept in the fridge for up to 3 days before using.

Angela Day Buttermilk Cupcakes
Ingredients
125g softened butter
250ml castor sugar
3 eggs
7 ml vanilla essence
500ml flour
7 ml baking powder
2ml bicarbonate of soda
pinch of salt
250 ml buttermilk
1. Cream butter and sugar until light and fluffy.
2. Add one egg at a time and beat well after
each addition
3. Add vanilla essence
4. Add sifted dry ingredients to the butter
mixture alternating with the buttermilk.
5. Spoon into muffin cups(18)
6. Bake at 180c for 15-20 minutes

Egg whites
and icing sugar

Whisk meringue
to full volume

Add softened
butter