The icing on the cake
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In ten years of making wedding cakes, I can honestly say that the buttercream coated cakes always receive the same accolades: “It looks delicious!”
There is something about that ethereal cloud of sweetened cream ensconced atop a Belgian chocolate and raspberry cake, or a red velvet cream cheese cake, that whets the appetite.
Fondant, a great canvas for intricate detailed work, is pretty, but I can’t recall a time when it was called delicious. Hmmm. Thanks to Melissa Gidney Photography for this shot of my cake which won we many accolades and awards when it came out.
It’s incredible against the crunch of a meringue.
I have topped cupcakes with it for weddings, flavoring it with pure passion fruit puree to keep it light and white for monochromatic themed weddings. I detest food colorings, and always think of coloring your buttercream with fresh raspberries to yield a pink hue, or mango puree for a yellow hue etc. I always put flavor before matching shades. Photo credit to Leanne Pedersen Photography.
This one was rose water scented buttercream on a white chocolate cake.
It’s soft and romantic looking and this beach-side wedding this year was a great time to play with fresh flowers and coat a chocolate truffle cake in it!
Flowers by Niche Stylists and photo credit to Mikaela Ruth Photography.
One of my favorite weddings from many many years ago for a bride who flew in from New York for her big day. That’s a real Swarovski crystal topper! The whole wedding was spectacular, and held at The Fairmont Vancouver.
The ever-popular “naked” cake, great for so many types of events and this one had peach and vanilla buttecream coating the sides.
Thanks to The Apartment for the shot.
And now…for my favorite buttercream recipe that I started using as soon as I left pastry school. As I mention in my book, I make a batch of buttercream in a mixer that is big enough to seat a grown man inside, but when I need a small batch I run off this. Anyone who has ever asked me for an icing recipe has been given this. I can’t tolerate icings made with butter and sugar; I need that smoothness that comes from making an Italian meringue. Great recipe and many thanks again to the Martha Stewart Living Omnimedia for granting me rights to use it in my cookbook and now here.
[makes 4 cups]
1 1/2 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon vanilla extract
In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches the “soft-ball” stage (238°F on a candy thermometer).
In an electric mixer fitted with the whisk attachment, beat egg whites on low setting until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.
(I store mine in the refrigerator until ready to use. It will need to be softened or come to room temperature before using.)
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