Frosting - Vanilla , Choc, Cream Cheese & Raspberry Buttercream - ES

By mariannefeldman

Confetti Cakes for Kids p 71
Elisa Strauss
Style: Swiss Meringue

Ingredients

• 2 3/4 cups plus 3 tbs (20 oz) granulated sugar
• 1 1/4 cups (10 oz) egg whites
• 2 1/2 cups (20 oz, 5 sticks) unsalted butter, cubed & softened
• 1/4 cup plus 2 tbs (2 1/2 oz) pure vanilla extract

Details

Servings 8

Preparation

Step 1

In bowl of standing mixer thoroughly whisk together the sugar & egg whites
Set the bowl over a pot of boiling water
Whisking constantly, heat the mixture til all the sugar crystals have dissolved & the mixture is hot. Get it as hot as u can but be careful not to cook the egg whites (Bakewise says this mixture should be 120 - 130 degrees)
Put the bowl back in the mixer fitted w/a whip attachment
Beat on high til the mixture forms a stiff meringue & the bottom comes to room temp, abt 10 mins
Stop the mixer & replace the whip attachment w/the paddle attachment
Set the mixer to low speed & add the butter, a few cubes at a time
When all the butter is incorporated, turn the mixer to med speed & mix til fluffy
Set the mixer to low speed & add the vanilla
Once the vanilla is incorporated, scrape the bowl & continue to mix on med speed til you have a smooth, creamy texture
If the butter is too liquid, refrigerate til completely cool & stiff, then rewhip
Use immediately or store in airtight container at room temp for up to 2 days, or refrigerate for up to 10 days

Variations: add after buttercream is done, as above. Make sure the buttercream is cool & stiff before adding any vaiations
Chocolate: add 1/2 cup (4 oz) cooled melted semisweet choc in a steady stream while mixingon low speed Be sure that the choc is cool or it will melt the buttercream
Mocha-
Raspberry-add 1/2 cup (4 oz) seedless raspberry puree & mix on low speed
Cream Cheese-ass 1 cup (8 oz) softened cream cheese & mix on low speed