Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
Variations: Swiss Meringue Buttercream or SMBC and Variations
This buttercream is silky smooth and the mint flavor is nicely rounded by the addition of vanilla. I LOVE this buttercream! It's delicately minty, not toothpaste minty, which we both dislike. We show you here how to swirl the icing using a piping bag.
This classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
To make Icing Swirls, we have a tutorial and small video here.
4 large egg whites
1 1/4 cup granulated sugar
1 cup (2 sticks) unsalted butter, at cool room temperature
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Make the Swiss Meringue Buttercream:
1. Cut the butter into cubes and set aside.
2. Put egg whites and sugar into your stand mixer bowl and whisk to combine.
3. Set the bowl over a pan of simmering water, whisking constantly, until the sugar is dissolved and the mixture reaches 160 degrees F, as measured with an Instant Read Thermometer.
4. Fit a stand mixer with a whisk attachment. Beat the egg white mixture on high speed, until it forms stiff peaks and the outside of the bowl no longer feels warm. This will take about 6 to 8 minutes.
Switch to the paddle attachment and begin adding the room temperature butter, on medium speed, a few cubes at a time, beating well after each addition. Do so until all the butter has been incorporated.
The mixture may appear curdled at first, but continue to beat, 3 to 5 minutes more, until it is thick and smooth.
NOTE: When you are about 1/2 way through your butter additions, the mixture may curdle.
Do not be alarmed by this! Continue to add your butter, whisking, and the mixture will become creamy again.
Stop the mixer once, to scrape down the sides of the bowl, and continue to add the rest of your butter.
The mixture goes from this....
6. Beat in the extracts on low speed and continue to beat on low for 2 to 3 minutes, to help eliminate air bubbles.
Continue mixing until the mixture is smooth and creamy.
Tint half of the buttercream:
1. Remove 1/2 of the frosting from the bowl and place it in a medium bowl. Set aside.
2. Add a small amount of green gel paste coloring to the remaining buttercream and mix on low, to combine. You're going for a pale mint green, so add color sparingly.
KELLY SAYS: You will now have the original white buttercream and the mint green buttercream.
We are going to load them into the piping bag so you have a white and green swirl, when you pipe them out.
Pipe the buttercream:
1. Take a large open star tip, I used a Wilton 1M, and place it in your piping bag.
KELLY SAYS: There is really no reason to use a coupler, for this application.
2. Begin loading ONE SIDE of your piping bag with the white buttercream. To do, wipe the rubber spatula along one wall of the bag with buttercream.
3. Load the other side with the green buttercream.
4. Roll down the top of your piping bag, and give a little squirt, till your icing is coming out with a white and green swirl.
You can then begin frosting your brownie bites.
GO TO: ICING SWIRLS - HOW TO MAKE THE PERFECT ONE with video
To get the little swirl, start near the edge and go all the way around, then, continue the spiral on top of the first layer and continue around, ending at the center top of your brownie bite.
This buttercream can be made several days ahead, and stored in the refrigerator.
When you are ready to ice your cake, or cupcakes, remove frosting from the refrigerator, bring it to room temperature, then return it to the mixer and beat, ON LOW, with the paddle attachment, until smooth and creamy.
here how to swirl the icig with piping pipinbag.You may also freeze this buttercream. When you want to use it, thaw it in the refrigerator. Then, bring it to room temperature, return it to the mixer and beat, ON LOW, with the paddle attachment, until smooth and creamy.