Wolfgang Puck Center Fill Bakeware Set - Manual (Page 16)

30
Swiss Meringue Buttercream
INGREDIENTS
5 large egg whites
1 1/2 cups sugar
Pinch of kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into small cubes
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla or other desired flavoring
METHOD
1 In the bowl of a stand mixer, combine the egg whites and sugar. Set bowl
over a pot of simmering water and stir until mixture is quite warm and
sugar grains have melted.
2 Transfer bowl to stand mixer, attach whisk and beat on high speed for
several minutes or until the outside of the bowl is cool to the touch.
Gradually add butter, salt, lemon juice and vanilla. Beat until fluffy.
Recipe courtesy Marian Getz
This is one of the most versatile buttercreams ever.
29
Dreamy Seven-Minute Frosting
INGREDIENTS
1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract, or other desired flavoring
METHOD
1 Combine all ingredients, except vanilla, in a metal mixing bowl set
over a pot of simmering water (or use a proper double boiler).
2 Using a hand mixer fitted with whisk attachments or beat mixture on
high speed for seven minutes until mixture is billowy and meringue-like.
Add vanilla and mix again. Use immediately to frost top and sides
of cake.
Recipe courtesy Marian Getz
WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 29