My dad and I have lots of things in common; I think. We live in the same house, we have the same taste in comedy and a penchant for documentaries; although definitely opposing tastes in the type documentaries…seriously how many doco’s on warships can you watch dad? Documentaries like this are way better.
I know for sure though that overly sweet things are not appropriate for either of us. They make my teeth hurt. When I was little I actively avoided birthday cake in search of the jelly and ice cream, I couldn’t stand that nothing sweetness of white buttercream; even worse is shock horror it was encased with fondant. Gosh I hate fondant. My dad is nicer about the situation; mentions it was little sweet for his tastes and moves on. I have not mastered that level of decorum; seriously fondant WHAT are you bringing to the table?
So when it comes around to his birthday it’s a bit of struggle to make a not overly sweet cake; it’s definitely not a struggle to give him fondant.
This is where Swiss meringue buttercream or SMB comes in. I mastered the art of SMB a while back and now it has to be my favourite frosting! It hasn’t got that gritty texture that icing sugar based buttercreams do. And it isn’t excessively sweet, it’s is light and fluffy. SMB is a meringue-based buttercream, you create the meringue then chuck butter in, it’s a slower process but you don’t end up covered in icing sugar.
Swiss Meringue Buttercream may look really hard but this tutorial from Sweetapolita makes it so damn easy. It’s all about temperatures and timing but once you’ve got it it’s hard to mess up. And it freezes and chills well. I made a massive amount and now I’m ready to frost.
Plus its much, much easier to add alcohol to this frosting; and that is what everyone wants in a frosting yeah? I added gin to this; Bombay Sapphire to be specific and four shots for the frosting one shot for me. That combined with the light vanilla sponge and fresh strawberries is like a cocktail in a cake!
I would suggest if this cake isn’t for a birthday that you eat it with the girls, drinking darned nice cocktails and watching ‘Snog, Marry, Avoid’ your life will seem brighter, happier and more worthwhile after doing so.
226g unsalted butter, softened to room temperature
393g granulated sugar
4 large eggs
240ml whole milk
1 Tablespoon vanilla extract
1/2 vanilla bean, seeds scraped out
343g all-purpose flour
1 1/2 teaspoons baking powder
Preheat oven to 350 degrees F. Butter and flour two 8-inch round baking pans and set aside.
In a stand mixer fit with a paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed. Add the eggs, one at a time, beating for one minute after each addition.
In a small bowl whisk together flour baking powder and salt.
In a separate small bowl combine the milk, vanilla extract and vanilla seeds.
With the mixer on low speed, alternate adding the flour mixture and the milk mixture in three batches. Start and end with the flour mixture. When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula.
Divide the batter between the two pans.
Bake for 35 to 40 minutes, or until a pale golden colour, and a skewer inserted in the centre of the cake comes out clean. For cupcakes bake 25 to 30 minutes.
Let the cakes cool in the pan for 15 minutes before inverting onto a wire rack to cool. Frost and berry only when cakes are completely cool.
Are you guys sugar tolerant in cakes or do you need much more of balance? Let me know!