I had to transition from the role of pupil to teacher during my semester of student teaching. That in and of itself was a learning experience in so many ways. I had to transition from college life to the "real world"--complete with all the excitement and disappointment that brings. Shifting from a girlfriend to a fiance, well, I couldn't have asked for a better transition!
And now, in 2011, I'm preparing for another year of transitions. New job, wedding planning, the actual wedding...and more things that I'm sure I just don't know of yet! And I can't wait.
I don't have many resolutions for this year, aside from just remembering the most important part of the wedding (my dress, duh. No, just keedinggg, the marriage!). But one that I plan on keeping is to blog more. For real this time.
So, in order to keep up with my resolution, I'll leave you with this, the only frosting recipe you'll ever need. Trust. Me. If you've never tried Swiss Meringue Buttercream (also referred to as SMBC on some blogs. I don't feel like I've gained to experience to use such acronyms) you must. You have to. Brave through whatever fears you have, and you won't regret it. I promise. It will sound weird, using egg whites and what not, but you just have to trust me. This frosting is so versatile. I've made caramel, chai spice, and peanut butter flavors! And I can't wait to try more.
Swiss Meringue Buttercream
This recipe is a combination of a million different recipes, but here's the basic recipe that I've found works best. I did, however, use this list of specific ways to improve the frosting. It really helps!
- 2 large egg whites
- 1/2 cup of sugar
- 1/2 tsp vanilla extract
- 1 1/2 sticks of salted butter, cut into pieces
- any flavors you wish, to taste
Combine the egg whites and sugar in a bowl. If you have a stand mixer, go ahead and use that bowl. I don't like dirtying more dishes than necessary! Place the bowl over a pot/pan of boiling water, making sure the water doesn't touch the bottom of the bowl. Stir the egg whites constantly until the sugar is dissolved. Then, using the whisk attachment, beat the egg white mixture until white and glossy. This might take a while, about 3 minutes, but the key is that the mixture must be cool. Seriously, it has to be room temperature before adding the butter. Switch to the paddle attachment on your mixer, add your butter 2 tablespoons at a time. Mix on medium speed, making sure to mix well after each addition of butter (about 10 seconds). After adding all the butter, turn your mixer on the high setting, and let it go. It will take a while, it will look curdled and nasty, but just let it happen. At about 5 minutes, your frosting will begin to come together. After your frosting is complete, add your vanilla extract and whatever flavors you wish! Set the mixer on low, make sure it's all mixed up, and you're good to go! Frost cupcakes, cakes, spoons that you plan on licking later...what? You don't do that, too? I never said my resolution was to eat better. =) Enjoy!