This week’s Project Pastry Queen recipe was selected by Beth of Powdered Plum – White on White Buttermilk Cake with Jack Daniels Buttercream. It’s a moist white cake topped with a whiskey-spiked Italian meringue-style buttercream frosting.
I didn’t have any Jack Daniels so I went in a different direction:
– I only made half the cake recipe, reducing the sugar 25%, and baked it in 6-inch pans.
– I had planned to make a Chambord frosting instead but then found a bowl of leftover Raspberry Swiss Meringue Buttercream (recipe below) in the very back of the fridge while I was gathering ingredients. I used that instead of making more frosting.
– Because I didn’t have to make frosting, I made a cake wrap after finding a bag of candy melts with my cake decorating supplies (sense a pattern?) and piled a bunch of raspberries on top of the cake.
The white cake itself is a good, solid white cake. I’ll post a how-to on the cake wrap soon. I’d forgotten how “fun” those were 🙂
Raspberry Swiss Meringue Buttercream
Use fresh raspberries to make a pretty pink swiss meringue buttercream.
- 6 oz fresh raspberries
- 1/4 cup water
- 1 1/4 cup sugar
- 4 egg whites
- 3 sticks of butter, cut into cubes and at room temp
- 2 Tbsp lemon juice
- To make the puree, place raspberries and water in a small sauce pan over medium-high heat.
- Cook for ~5 minutes, and then break the berries apart with a spoon.
- Reduce heat to medium and cook uncovered for 15 minutes to reduce the liquids in the saucepan.
- Pour into a fine strainer set over a bowl, and using the back of a spoon, press and scrape the pulp and juices through the strainer for several minutes until you have just a clump of seeds left in the strainer. You should have 1/3 to 1/2 cup of puree.
- Cool to room temperature.
- To make the frosting, whisk the sugar and egg whites together in the bowl of a stand mixer.
- Place the bowl over a simmering pot of water and whisk until the eggs are very hot (160 degrees) and the sugar has completely dissolved.
- With the whisk attachment, whisk on high until the mixture is light and fluffy and has cooled (~10 minutes).
- Switch to the paddle attachment and drop butter into the mixer 2-3 Tbsp at a time.
- After all of the butter has been added, add in lemon juice and 1/3-1/2 cup of cooled raspberry puree.
- Beat until well mixed and then frost completely cooled cupcakes/cakes.
- Leftovers store wonderfully in the fridge for weeks. Set the frosting out 1-2 hours ahead of time and then mix using the paddle attachment for a couple of minutes on medium.
Yields: Enough to liberally frost ~18 cupcakes or 24 modestly
Having problems with your swiss meringue buttercream? Read how to fix it here.