Här ser ni vad jag sysselsatt mig med de tre senaste dagarna. 130 stycken rosor i sugarpaste är äntligen färdiga. Dessa rosor har beställts av en tjej som ska använda dem till att pryda bakelser på sitt bröllop i helgen. De går i olika rosa nyanser och i vitt.
130 stycken rosor i sugarpaste
Jag använde några av rosorna till att dekorera lite cupcakes jag gjorde igår. Det blev kokoscupcakes fyllda med färska jordgubbar och toppade med lemon swiss meringue buttercream frosting. Receptet till frostingen kommer den fantastiska Martha Stewart. Det är på engelska med amerikanska mått men jag tänkte dela det med er ändå. För att få citronsmak tillsatte jag ett par teskedar citronsaft i frostingen.
Swiss Meringue Buttercream
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Combine egg whites, and salt in the heatproof bowl of a standing mixer, whisk lightly to break up the egg whites. Set over a pan of simmering water and add sugar a little at the time. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (about 3-4minutes, the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 5-8 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- (Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
Jag serverade dem i koppar, så dessa kan man kalla riktiga cupcakes.
Kokoscupcakes fyllda med färska jordgubbar med lemon swiss meringue buttercream
The last few days I’ve been working on making a bunch of sugarpaste roses. Today I finally finished the 130 roses in different shades of pink and white. They were ordered for a wedding this weekend.
I used some of the roses to decorate some cupcakes I made yesterday. I made coconut cupcakes filled with fresh strawberries and lemon swiss meringue buttercream. I found the recipe for the frosting at Martha Stewart’s website and I wanted to share it with you (see above). Since I wanted lemon flavored frosting I added a couple of teaspoons of lemon juice to the recipe.
I served them in cups so these you can really call cupcakes.
♥ ♥ ♥