How to do Butter-cream Icing ?

Ingredients :

Swiss Meringue Butter-cream Icing

6 egg whites

1 1/2 C. sugar

5 sticks  (2 1/2 C.) of butter, room temperature, sliced into 1 T. pieces

1 tsp. vanilla bean paste, or vanilla extract

1/2 tsp. salt

Method :

In the bowl of a mixer, combine the egg whites and the sugar and whisk.  Set over a small pan of simmering water and bring to 160 degrees F.  Whisking all the while. I use an instant read thermometer for this. Remove from heat and place bowl in mixer with a whisk attachment.  Whip the mixture on medium high until it is cooled, fluffy and light, about 10-12 minutes.  

Add the butter one tablespoon at a time until all is fully incorporated.  Don't worry if the mixture looks curdled at some point.  Keep mixing and it will come back together.  Once the mixture is smooth and thickened add the vanilla and salt.  Combine, then place in a piping bag with a large round tip.

Frost each cupcake, then set aside to make the ganache.

Ganache:

1 C, dark chocolate, chopped

4 T. whipping cream

5 T. icing sugar

6-8 T. hot water

Place the chocolate and whipping cream in a small bowl over simmering water and allow it to melt.  Stir periodically.  Once melted, add the icing sugar and combine thoroughly.  Begin adding hot water one tablespoon at a time until the mixture falls of the spoon in a silky ribbon. Sometimes I need to add as much as 9 T. of water to get the right texture.  Let sit at room temperature for 15 minutes.

Meanwhile place the cupcakes in the refrigerator for 30 minutes to firm up the soft icing. Place the ganache in a large squeeze bottle, and once the cupcakes are cold, drizzle the chocolate sauce over the top allowing it flow over the side.  Top with your favorite fruit or candy.

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