Tuesday, July 3, 2012

Swiss Meringue Butter Cream

And lavender roses are my favorite!  Sterling roses.  No thorns.  Perfect.  "Every now and then, um, everybody's entitled to too much perfection".  Know the movie?  One of my all time favorites! 

Now for the icing.  I love decorating with this icing.  I love how it tastes because it is only slightly sweet.  In fact it is SO slightly sweet I added extra sugar at the end.  *shrugs, no judging* HAHA!  I will warn you if you are not aware, this icing is the consistency of the creamiest sweet butter you have ever eaten.  I could not eat it on a regular basis, not that I would want or need to but, the consistency took me a second to get used to.   ON the cake, it is much better than just tasting it alone. 

YouTube Demonstration! 

Here is what you need:
(This will fill and decorate a 2 layer 9 inch cake) 

1 1/2 cups of granulated sugar
5 large egg whites
1 1/2 cups (3 US sticks) of butter cubed. DO NOT MICROWAVE!
2 tsp vanilla
Coloring - optional

In a double broiler set up, add in sugar and eggs.  Make sure simmering water underneath is NOT touching your bowl or pot.  Whisk continuously, when you test the mixture between your fingers you should feel no sugar grit.  When it smooth, it is done and the egg whites are safe and ready!  Pour mixture into your standing mixer bowl.  Yes, I would use a standing mixer, there is SO MUCH mixing involved.  If you have only a hand mixer just be ready to work it!  Using your whisk attachment whisk egg whites and sugar until stiff peaks and the bowl feels room temp to the touch.  If it is to warm, it will melt your butter!.  Add in butter a little bit at a time.  Do not dump it all in at once.  Now is where the mixing forever comes in.  After all the butter has been added let it roll.  It may take up to 10 minutes or better to get this into one cohesive mixture.  It may at one point look clumpy, do not freak out.  It will do this before it comes together, just keep the mixer going!  Add vanilla at any point during the mixing and food color at the end.  I used Wiltons VIOLET with a light hand to get this lavender that some might mistake for silver or gray. 

When it is done, using a Wilton 1M tip and a piping bag,  start creating your roses.  You can practice on a plate or baking sheet and then scrap them back into the bowl. 

I hope this is helpful.  And I am so glad so many of you loved the cake.  I am no professional so I take the easy things and try to create fun stuff.  I loved how this turned out.  It was for my sister for her birthday.  I think this cake would be perfect for a bridal shower too!!  It is so sweet and has the look of "shabby chic" roses.

Thank you again for all of your kind words when I posted the photo of this cake a couple of days ago on my Facebook Fan page!!   

Your "feelin' a little rosey" chefwannabe

PS.  If you want to be sure your egg white and sugar mixture cools properly, you can put it in the fridge for 30-45 minutes before beginning the whipping process.  (right after taking off the simmering water)


  1. You did a fabulous job on this gorgeous cake Pickles!! Nettie

  2. I did my first "Rose Cake" yesterday...mine was pink but this lavender is beautiful!