Finally conquered by fear of Swiss Meringue Buttercream! I have to say that I was actually anticipating some trouble but none happened! No soupy or curdled mixture at all! Hurray! The only thing I did differently from some other recipes was to use slightly firm butter, after reading from many other sources. I think it is helpful especially in Singapore’s heat!
If you do meet with those problems, just continue mixing! If your mixture becomes too soupy, pop it in the fridge for 15 mins then continue beating. It will all come together, don’t worry. After I tasted how buttery smooth and fluffy that awesome SMBC was, I think I will and can never go back to the normal icing sugar buttercream again! Yes, it is that awesome!
Here is how the cross section of the cupcake looks like! This cupcake has everything that I want in a cupcake, perfectly moist vanilla cupcakes, salted caramel, and smooth buttery buttercream… I wish I still have one waiting for me to sink my teeth into right now! I’m not posting pictures of how the salted caramel was made but you can refer to it at my S’mores Cheesecake recipe post.
Salted Caramel Sauce
(makes about 2 cups)
- 170 g unsalted butter soften and cut into 5
- 1 cup whipping cream/heavy cream bring to room temp
- 2 cups sugar
- 2 tsp salt
- 2 tsp vanilla extract
- Add sugar to a heavy sauce pan on med-high.
- Allow sugar to melt then start to whisk as sugar melts.
- Lower heat to med when sugar has melted and turn amber colour.
- Add in butter one by by and whisk as you do it, it will bubble up quite vigorously.
- Pour in heavy cream while whisking.
- When combined remove from heat, stir in salt and vanilla extract.
- Allow to cool for 20 mins before pouring into air-tight glass jar.
- Store in fridge for up to 2 weeks.
Salted Caramel Filled Vanilla Cupcakes
(Makes 12 regular size cupcakes
- 1 1/4 cups cake flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cups castor sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
- 1 1/2 tsp vanilla extract
- 1/3 cup of salted caramel sauce
- Preheat oven to 175C.
- In a large bowl whisk together flour, baking powder, baking soda, and salt.
- In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.
- Add vanilla extract and oil.
- Reduce speed to low, add 1/2 of your flour mixture.
- Then pour in 1/2 of your buttermilk.
- Continue to add the other half of your flour, then buttermilk.
- Beat until just combined. Don't forget to scrap down your bowl.
- Fill cupcake liners till 3/4 full.
- Bake for 12-14 mins until skewer comes out clean.
- Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.
- Use a filling nozzle or squeeze bottle, fill cupcakes with salted caramel.
Adapted from Glorious Treats
Swiss Meringue Buttercream
(enough to frost 24 cupcakes)
- 5 large egg whites
- 1 1/2 cups sugar
- 454 g unsalted butter slightly firm (when pinched it should sink in but still be able to hold it's shape)
- 1/2 tsp salt
- 1 tsp vanilla extract
- Place sugar and egg whites in a large heat proof bowl.
- Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.
- Whisk and whisk until the mixture comes to a temperature of 160F or 70C.
- Remove from heat and move mixture to stand mixer.
- Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.
- When meringue is cooled, glossy, and formed firm peaks.
- Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.
- Then add your salt and vanilla extract, beat until combined.
- Frost your cuppies! 🙂
Adapted from the domestic goddess wannabe
These were the cupcakes I made for both my nieces’ birthday! Check out the Nutella S’mores Cupcakes with Toasted Marshmallow Frosting if you haven’t already!
MonuTeena RecipesPassion5 September, 2014 at 5:26 am
again one more beautiful cupcake recipe dear 🙂 your family is so lucky to have you.. bless you gal
Anonymous11 June, 2015 at 2:44 am
Have you tried piping roses with this buttercream, do you think it will be stable enough? Thanks.
delishar12 June, 2015 at 1:27 am
Hi, the SMBC is pretty soft at room temp. I tried to pipe roses petal by petal but it was very tough. I've not tried chilling the cream for it to be firmer though.
Rainbow Ruffles Chocolate Sponge Cake – Delishar18 July, 2015 at 4:28 am
[…] differently was to pipe from the bottom up. If you prefer to use buttercream, here is a recipe for Swiss Meringue Buttercream. I’ll share the recipe of the cake. There really isn’t any recipe for the cream though. […]
Thai Iced Tea Cupcakes with Condensed Milk Vanilla Bean SMBC – Delishar18 July, 2015 at 4:34 am
[…] which doesn’t quite hold its shape in our 34C weather for long. I’ll go back to my old Swiss Meringue Buttercream recipe that’s more […]
Lemon Curd Filled Vanilla Cupcakes with Swiss Meringue Frosting – Delishar18 July, 2015 at 4:35 am
[…] cupcake recipe used was the same as the Salted caramel filled vanilla cuppies that I made for my nieces’ birthday. Lemon curd recipe can be found HERE so I will […]
Vanilla Ombre Cake with Swiss Meringue Buttercream – Delishar18 July, 2015 at 4:50 am
[…] is a 6 inches 6 layer vanilla cake with Vanilla Swiss Meringue Buttercream. I used the same recipe for the buttercream that I did for my Salted Caramel Filled Cupcakes. 1/2 […]
Louise7 November, 2016 at 12:15 pm
Hi Sharon, how long does your SMBC remain stable at Singapore’s room temperature? 🙂 thanks!
Sharon Lam7 November, 2016 at 2:02 pm
Hi, I’ve at it sitting at a party for 2 hours no problem. Have not tested any longer than that and would not recommend having buttercream product sitting out at room temp for more than 3 hours for food safety reasons.