Have I ever told you my love affair with buttercream frosting?
Once upon a time, I loved the classic American powdered sugar and butter frosting. It was delicious, buttery and yes, maybe a bit too sweet. But it wasn’t fickle, it always worked. Dependable is the word.
And then the Robicellis came into my life. They make my most favorite cupcakes in New York City. Powdered sugar? They don’t need no stinkin’ powdered sugar. They’re pastry chefs! They use fancy-pants varieties of buttercream and it shows. Because the frosting they create are magical.
Except, strike the fancy-pants. Now that I’ve made swiss buttercream in my home, I realize it’s not so fancy. And it’s not so difficult either. The results are spectacular, truly. As a double whammy of awesome, in the process of making this buttercream I used up an entire jar of strawberry rhubarb jam from last summer. I am smitten with this frosting. Any time I’m searching for a fruity flavor addition to a fancier cake, I have a feeling this recipe will be my answer.
From the smiling face of the birthday girl I made this cake for, it was a success. It makes me grateful for the mistake that led to this frosting. The delectable Apt 2B Baking Co recently posted a brown sugar buttermilk cake with roasted strawberry frosting that I fully intended on making as-is. But readers, here’s some dumb advice: don’t roast while sleepy. My little strawberries turned to blackened pebbles and I felt a fool. Ever grateful for my stocked larder, I decided to give jam a try. Pureed a bit, my barely sweetened strawberry rhubarb jam was a fantastic substitution.
Since I made no changes to Yossy’s fantastic cake recipe, today is just about my frosting adaptation. Paired with her cake or any other, this buttercream will knock your socks off. Fruity, silky smooth, buttery but not too sweet. Dream frosting, if I do say so myself.
- 5 egg whites
- 1 1/4 cups, 250 grams granulated sugar
- 1/4 teaspoon kosher salt
- 1 pound unsalted butter, room temperature and cubed
- 1 cup, 8 oz jam, pureed
- In the bowl of your stand mixer [or a large heatproof bowl], combine the egg whites and granulated sugar. Place the bowl over a small pan of simmering water. [Make sure the bottom of the bowl is not making direct contact with the water - you want the steam to warm the mixture not the water.] Whisk the egg mixture continuously until the sugar has dissolved, about 5-7 minutes.
- Place the bowl in the stand mixer and using the whisk attachment, whisk until the egg whites have formed stiff peaks, about ten minutes. The mixture should be room temperature.
- Switch to the paddle attachment and turn the mixer on low. Add the salt. Now it's time for butter -two tablespoons at a time, add the butter and mix until smooth.
- As the butter is added, you may reach a time where the frosting looks curdled - but don't despair! This happened to me. Turn your mixer to high speed for a few minutes and just keep whipping. It will come back together in time.
- Once the butter is fully incorporated, slowly drizzle in the pureed jam. Mix until the jam is completely incorporated, no errant streaks of color existing.
- Refrigerate for about 15 minutes before frosting the cake, it will be very soft straight from the mixer.