My mom and I made a cake for Vivienne's birthday brunch and we tried out a new frosting recipe from Rosie at Sweetapolita. Spoiler alert: it was DIVINE! Definitely my new favorite so I wanted to share it. You can click over to the recipe HERE and these are a few tips and tricks I learned after my experience making it:
- Rosie goes into every detail for her recipes so read them carefully. You should note, however, that I was able to use regular mixer attachments instead of her recommended whisk and paddle attachments, still ending with a great result.
- Definitely use a candy thermometer for the meringue portion. I would have never guessed that the mix was ready when it was...
- When you have about a tablespoon of butter left to mix in, the frosting will magically whip into buttercream. Don't freak out and think you ruined it like I did.
- This recipe makes the perfect amount for two 9-inch cakes with one layer in between. So don't eat too much while you work ;)
- If you refrigerate your cake, let it sit out for 4+ hours before serving so it can soften up properly. I was scared the cake would melt apart but the buttercream is surprisingly durable at room temp.
My girlfriend recommends the cake recipes from Sweetapolita so I'll have to try one of those on my next baking adventure. As for now, the Swiss Meringue Buttercream is on my list of favorite. things. ever!