Butter Cupcake with Swiss Meringue Butter Cream Cheese

Swiss Meringue Butter Cream Cheese from http://thedomesticgoddesswannabe.com/2014/07/cream-cheese-swiss-meringue-buttercream/

Ingredients

1. 4 egg whites
2. 1 cup (225g) caster sugar
3. 1 1/2 cup (337.5g) unsalted butter, cubed
4. 12 oz (340g) softened cream cheese
5. A pinch of salt
6. 2 teaspoons (10ml) vanilla extract

Instructions

1. Place the bowl over a pot of gently simmering water and heat the egg white-sugar mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch, about 160˚F (71.1˚C).
2. Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue. If the meringue is still warmer than room temperature, reduce the speed to low and stir until completely cool.
3. Meanwhile, cut the unsalted butter into cubes and let it come to room temperature while the meringue whips. The butter should be a spreadable consistency and not melty in any way.
4. Add the butter, cube by cube, to the meringue, stirring on low speed. The meringue will fall and start to look curdled, but keep adding the butter and stirring and it will come together into a fluffy frosting.
5. Scrape the frosting into a different bowl and set aside.
6. In the mixer bowl, whip the cream cheese until very light and fluffy.
7. Scrape down the bottom and sides of the bowl several times with a spatula to make sure it is thoroughly whipped.
8. One spoonful at a time, gradually add the SMBC to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should be like softly whipped cream. Increase the speed to medium-high and beat until the frosting is like stiffly whipped cream. Add a dash of vanilla and a pinch of salt. You can use the frosting right away, or chill it to firm up a bit (re-whip before using).

Notes

1. If you have never made a SMBC before, I would advise that you master SMBC before attempting to make the cream cheese version as it is a bit more tricky to make.
2. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
3. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
4. Swiss Meringue buttercreams must be eaten at room temperature.
5. You can add any food coloring to the buttercream then whisk to incorporate.
6. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
7. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

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