2017 was a big year in Canada’s history. We celebrated 150 years as a nation and the whole country celebrated all year long. I feel just as proud to be Canadian this year as I did last year, and am celebrating with friends and family by camping near our majestic Rocky Mountains. I’m bringing delicious and festive Canadian cupcakes because you can NEVER go wrong with cupcakes or sprinkles.The cupcakes themselves are from a long-time favorite and simple white butter cake recipe, but I really wanted to highlight this easy Swiss Meringue Buttercream. Traditionally this type of buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue. Once the meringue cools, butter is added to make the buttercream. I came across a modified version that doesn’t need all the heating but has the same light consistency.
There are lots of benefits to using this type of product. It is a pasteurized product, which is great for making a frosting. Liquid egg whites are also a good source of high-quality protein (7g of protein in a 63g serving) but are fat-free and cholesterol free, perfect for a low-calorie diet. Use them to make omelets or add them into your protein drinks or smoothies! They are definitely easy to use: no mess in breaking and separating whole eggs.
The icing is so easy to pipe and makes your cupcakes look professionally decorated.
Enjoy your long weekend—celebrate all the privileges we Canadians enjoy!
Easy Swiss Meringue Buttercream
- Serves: 2
- Cooking Time: 10 MINS
- Total Calories: 200 CALS
Nutrients per serving:
Combine the whites, icing sugar and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Scrape down the sides and bottom of the mixer. Beat on medium speed for 5 minutes.
Turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extra and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes.
You’ll now have a frosting with a wonderfully light and creamy texture. It can be used right away or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and store its texture before using.
*** To make chocolate buttercream, chop 6 oz. unsweetened chocolate and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described above and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.
** Recipe adapted from www.sugarhero.com
- 6 tbsp pasteurized liquid egg whites
- 3 cups icing sugar
- 1/4 tsp salt
- 12 oz (1-1/2 cups) unsalted butter, room temperature
- 1 tbsp vanilla extract