Archive for Butter Cream

Old school butter cream cakes

IMG_0377IMG_0380

Basic Swissroll for the cake:

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Self raising flour
20g castor sugar

5 Egg whites
60g Castor Sugar

.Method:

Preheat oven to 160C.   Fully line a 11 x 11 inches pan. Grease lightly.

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan and smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 160 for 25-30 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and leave to cool completely before decorating.

SMBC

3 egg whites (from 65g eggs with shell)
170g castor sugar
1 tsp vanilla extract
250g salted butter, soften slightly (still cold but leaves an indentation when pressed) – cut into cubes of about 1 inch.

Method:
1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted (temperature should reach 70C) and whisk the egg whites for 4-5 mins on high speed or until stiff peaks forms and meringue is about room temperature.
3. Start adding the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add vanilla extract and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a bowl, divide and mix in your flavoring then put into a piping bag with a nozzle attached and frost your cakes as desired.

Note 1: for green color, I added matcha powder; chocolate color, add cocoa powder and for pink I added strawberry paste.

Note 2: I just use store bought piping jelly and add coloring for the cherries and dots.

Advertisements

Comments (6)

Chocolate cupcakes with Greentea SMBC

Baked @ March 2017 – for frosting I use Topping Cream mixed with 2 tablespoon of cocoa powder

IMG_9657IMG_9669IMG_9664

Original recipe called Azuki Chocolate Cupcakes, kindly shared by Ng Mee Teng
As I do not have azuki beans, I named it Chocolate cupcakes instead with some changes.
Ingredients:
175g Unsalted Butter
170g Castor Sugar
3 large eggs (65g) – room temperature
160g Plain Flour or Superfine Flour or Low protein flour – original recipe was 130g
50g Cocoa Powder (I used Valrhona 100% cocoa powder) -original recipe was 80g
1/4 tsp Baking Powder
1/4 tsp Baking Soda – I added this
1/4 tsp Salt
125ml Buttermilk  – made from 120g of milk +  1/2 tbsp Vinegar

Method:
1. Preheat oven to 160C fan mode. Prepare muffin tin with cupcakes paper cases.
2. In a stand mixer with paddle attachment, cream butter and sugar till light and creamy. Add eggs one at a time, beating well after each addition.
3. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture alternatively with buttermilk into the batter using low speed, starting and ending with flour. Scrap the bowl with a spatula when necessary and give it a few folds to mix evenly.
4. Fill the paper cups to about 2/3 full and bake for 20-25 mins or till skewer inserted into a cupcakes comes out clean.
Cool completely on wire rack before adding frosting.

IMG_9663Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g (reduced from 225g) Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm
2 tbsp Greentea Powder

IMG_9667Method:
1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted and using a stand mixer, beat the eggwhites for 4-5 mins or until stiff peaks forms and meringue is about room temperature.
3. Add the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add Greentea powder and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a piping bag with a nozzle attached and frost your cupcakes as desired.

IMG_9659

Comments (5)

Vanilla Swissroll with SMBC

IMG_8098

IMG_8094Adapted from FC Ng’s (FB group member) Strawberry swirl swissroll ~ Thank you FC😀

Vanilla Swissroll with SMBC

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g milk
100g Cake flour

5 nos Egg whites
70g Castor Sugar

Method:

Mix egg yolks, oil and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

IMG_8087.jpg

Chill well before slicing.

Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt

Method:

Cut the butter into cubes. Set aside in room temperature. We want it to thaw a bit but still cold.
Place egg white and sugar in a heat-proof bowl and cook over a bain marie, stirring with a hand whisk at all times until sugar has completely dissolved.

Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature.

Switch to paddle attachment and using high speed, gradually add in the butter cube and beat until well blended. Finally add in the salt and vanilla extract and beat till combined.

IMG_8096

IMG_8107

Comments (7)