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Hey there, sweet tooths and baking aficionados! Are you ready to whip up something absolutely decadent that'll make your desserts the talk of the town? I'm talking about a Raspberry Swiss Meringue Buttercream that’s so light, so silky, and bursting with real raspberry flavor, it might just become your new go-to frosting.
Now, don’t fret if you’ve never tried making a Swiss Meringue Buttercream (SMBC) before. It sounds fancy — and it certainly tastes upscale — but with these easy steps, I promise you'll be whipping it up like a pro in no time. Imagine the creamy goodness of buttercream combined with the fresh, tangy zing of real raspberries. Ready to give it a whirl? Grab your apron, and let's get started!
Ingredients:
- 20 oz sugar
- 12.6 gr Meringue powder (optional for that extra stability)
- 13 oz Egg whites
- 32 oz Butter, unsalted and softened
- 7 oz Shortening
- 1 Tbsp Vanilla bean paste
- 1.25 oz Freeze-dried raspberries, ground to a powder
Instructions:
Prep Time: Start by getting all your ingredients measured and ready. A kitchen scale is your best friend for precision, but don’t sweat the small stuff.
Raspberry Magic: Take those freeze-dried raspberries and blitz them into a fine powder with a spice/coffee grinder. Make sure it's clean unless you want a coffee-flavored frosting (which isn’t a bad idea, actually).
Mix It Up: In your trusty stand mixer fitted with the whisk attachment, whisk together the sugar, that beautifully powdered raspberry, and meringue powder if you’re using it.
Egg Whites In: Add the egg whites to the sugar mix and get ready for some heat.
Double Boiler Action: Set your mixer bowl over a pot of boiling water. You want to heat the mixture to about 135°F, just make sure all the sugar dissolves. Keep whisking so you don’t make scrambled eggs!
Whip It Good: Pop the bowl back on the mixer, crank it to high, and whip until you’ve got firm, glossy peaks and the mix is cool. We’re talking about a 20-minute whirlwind here.
Butter and Shortening Merge: Switch to the paddle attachment, dial it to medium speed, and start adding your shortening and butter in chunks, followed by the vanilla. This part's fun; it might look weird and curdly, but keep on going until it’s smooth and light.
Recipe Notes:
- Freeze-Dried vs. Dehydrated: You gotta use freeze-dried raspberries here. Dehydrated won’t cut it because, science.
- Egg White Watch: When you’re heating those egg whites, just keep things moving. No foaming up necessary.
- Scales Are Your Friend: Seriously, a kitchen scale makes all the difference. It's all about that accuracy!
- The Curdle Conundrum: It might look like it’s all going wrong at some point when it gets curdly. Just keep beating; it comes back together into that creamy dreaminess.
Pro Tip:
Wanna switch things up? This recipe is ace with freeze-dried peaches too. Just double up the amount for a poppin' Peach Melba version. Peaches are softer in flavor, so go big!
There you have it — your ticket to making the dreamiest, berry-licious Raspberry Swiss Meringue Buttercream. Whether you're dolloping it on cupcakes, smoothing it over cakes, or, let's be honest, sneaking spoonfuls straight from the bowl, this recipe is guaranteed to add a wow factor to your baking creations. Happy baking, and enjoy that sweet, sweet victory!