So, what do you do when faced with something pretty on the outside but mediocre within? Well, you go and make a much nicer version yourself!. This sweet but light Swiss Meringue Buttercream icing on top of my Red Velvet Cupcakes combines the best of glossy meringue and the richness of buttercream to create a really stable, delicious icing to grace any cupcake with elegance and grace. Two things you need to bear in mind though : it takes ages to make, so clear your afternoon and use a food mixer unless you want biceps like a WWF contestant!
Photo by Kerrie Walsh
10 Egg Whites (or 300g of Pasteurised Egg Whites in a Carton)
675g Butter, cut into cubes & halfway between fridge cold & room temperature
25ml Vanilla Extract
Boil a kettle of water and put about 2 inches worth into your biggest pot. Place on the hob & turn the heat down to the lowest simmer. Make sure your food mixer bowl is spotlessly clean - if in doubt, give it a wipe with some kitchen paper and vinegar or lemon juice - and place into the pot to form a bain marie,
The finished SMB pipes beautifully, goes on smoothly with a spatula and is really quite the most perfect cupcake icing in existence. If you're serving them in warm weather or prefer a firmer icing, give them 30 minutes in the fridge.