Let's prepare a buttercrean for our cupcakes. Well, the first thing we will do is have the muffins made, if they have come out with a tuft, we remove it with a knife and leave them flat. And we proceed to prepare the decoration. In this case I have made the recipe forSugar mur from Swiss Meringue Buttercream -Chris says it's a recipe from Dyann Bakes, I put avideo where you can see how it does it without TMX.
We can vary this cream depending on our tastes, you can add any aroma, color - for this we would use thefondant dye coloringor any ingredient we can think of jam, liquor, cocoa, coffee, spices, fruits.
If you've never decorated cupcakes, here you go 'How to decorate cupcakes step by step'
Swiss Meringue Buttercream
100gr of pasteurized egg whites (more or less 3 egg whites)
200gr of glass sugar purchased
300gr of butter
1 teaspoon vanilla aroma
(If you want to make chocolate, you can add 25 gr of pure cocoa powder)
1 pinch of salt
1.- The first thing you do is assemble meringue, to do this, put the butterfly in the glass, add the egg whites and sugar and program 1 minute per egg white, in this case, 3 minutes, temperature 50, speed 3 and a half.
2.- Meanwhile, cut the butter into dice and when the meringue is assembled, cool the glass, putting it in the fridge for 10 minutes.
3.- When it is cold, you put it back in its place and pspeed 3 programs, no time and you add the butter cubes through the mouth until it acquires a more or less firm texture.
Note:This cream is perfectly preserved in the fridge for up to a week, even placed on top of the cupcake.
It can also be frozen. To defrost it, you must pass it to the refrigerator and wait a minimum of 24 hours until it is used.
The cream can be used as a filling of our fondant-decorated biscuits, since it holds perfectly well outside the fridge, inside the cake without spoiling -as long as we are not in high temperature conditions-.
Cooked by Vicky Ortiz