Swiss Buttercream Revelation

9.11.18

I wrote a song.  It’s called, “Holy Shit, Why am I Just Starting to Use Swiss Buttercream Now.” There’s only one verse, and it’s repeated over and over. That’s the song I was singing the entire time I made this cake.

I love following fellow bloggers online and Instagram, and I see the majority of them use Swiss Buttercream as their frosting of choice. But it’s a little more time consuming and labor intensive than the traditional American Buttercream, which is basically throwing butter and confectioners sugar with a splash of milk into a mixer and letting it roll.  But when I was asked to make a birthday cake for a close friend, I decided to take a chance. This friend is also very understanding and supportive of my bakes, so if I screwed it up, he’d be the last to criticize. As I carefully went through the steps I realized: A) This is not as hard as I thought B) OMG this is the buttercream that was on all the cakes of my childhood that my mom  bought and now I’m full of nostalgia and my mom totally knew what was up and C) This is so much better to work with and how have I NOT been using this and whoa was I even a legit baker before this moment and maybe I’ll lick the paddle this is so good oh no am I thinking in run on sentences again?!

There were a lot of thoughts. I was so glad it came out how I wanted.  I couldn’t wait to bring it to my friends birthday celebration. And why aren’t we filling all of our cakes with jam? I think we’re really slacking off in that area. I will continue to write this, as I think it may be becoming my baking mantra, “If I can do this, you can do this.” If you have patience and are not easily discouraged, try and make a cake with Swiss Buttercream, it is well worth it. I believe in you.

I’ve been so busy living my life that I didn’t really celebrate that Domestic B(i)atch turned THREE a few weeks ago! This blog continues to be a creative outlet, a source of learning, and has brought unexpected opportunities and joy to my life.  So to the….like five people who read this, thank you! I’ll keep on keepin on.

Strawberry & Rhubarb Cake

Ingredients

For the Jam

• 2 cups strawberries, washed and diced
• 2 cups rhubarb (roasted is recommended*), sliced lengthways and diced into 1″ pieces
• 3 1/2 cups sugar
• juice from one lemon (zest it first for the cake)

For the Cake

• 3/4 cup unsalted butter, room temperature
• 2 cups of cake flour
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 cup sugar
• 2 eggs
• 1 egg white
• 3/4 cup milk
• 1/4 cup sour cream
• 1 1/2 tsp vanilla extract
• zest from one lemon

For the Frosting

• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, sliced, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup jam

For the Candied Rhubarb

• 2 stalks rhubarb
• Simple syrup
• *Extra strawberries for garnish*

Instructions

For the Jam

• Pour your sugar into a medium skillet and place in oven at 250 degrees for 15 minutes**
• In a medium saucepan, add in strawberries and rhubarb, allow to break down over medium heat until it begins to boil, allow to boil one minute
• Mash up fruit and add in sugar and lemon juice, stir to combine
• Turn heat to low and simmer, stirring occasionally, for 35-45 minutes, until it thickens
• Can it, or if using within a few days, place in airtight container, allow to cool completely before using

For the Cake

• Preheat oven to 350, flour and grease three 6″ cake pans and place a circular piece of parchment paper in the bottom of each pan
• In a medium bowl whisk together, flour, baking powder, and salt, set aside
• In a small cup, whisk together milk and sour cream, set aside
• In the bowl of a stand up mixer beat butter until fluffy, about 3 minutes
• Slowly pour in sugar and allow to combine
• Add in eggs, egg white, and vanilla one at a time, allowing each to combine before adding the next
• Slowly pour in milk mixture on low speed and allow to combine, the mixture will be very soupy
• Staying on low speed add in dry ingredients 1/2 cup at a time until all is added in, scrape down sides of the bowl as needed
• Once just combined turn to medium speed for 10 seconds
• Pour batter evenly between the three cake pans and bake for 27-30 minutes (up to 32 minutes depending on your oven), cake tester should come out of the centers clean
• Allow to cool about 10 minutes in the pan, then invert and allow to finish cooling on wire rack
• Cake can be used immediately, or tightly wrapped in plastic wrap for up to two days before using

For the Frosting

• Bring 1-2″ of water in a medium saucepan to a simmer
• In the bowl of a stand up mixer whisk together egg whites and sugar
• Place bowl over simmering water (make sure water doesn’t touch bottom of the bowl) and continue to whisk until sugar is fully dissolved and the mixture has reached 160 degrees
• Remove bowl from saucepan and return to mixer with whisk attachment, whisk on medium-high for 10-15 minutes, until bowl is cool to the touch and egg whites are glossy and hold stiff peaks
• Switch to paddle attachment and slowly on low speed add in butter, a small amount at a time, allowing it to incorporate before adding more
• Add in vanilla and continue to beat on medium until smooth and silky
• Removed 1-2 cups and in a separate bowl fold in jam 2 tbsp at a time until pink and no white streaks remain
• Place both buttercreams in separate piping bags, tips optional

For the Candied Rhubarb

• Carefully slice thin layers of rhubarb
• Soak strips in simple syrup for about 5 minutes
• Preheat oven to 225 and line a rimmed baking sheet
• Place rhubarb on baking sheet and bake for 50-60 minutes, until crips
• Once cool enough to handle, wrap around handle of wooden spoon or rolling pin and allow to fully cool and dry to hold shape (this happens very fast)

To Assemble

• Place dollop of buttercream on circular cake cardboard to hold first layer in place
• Place first layer down and pipe a ring of frosting around the edge of the cake
• Spoon jam into the center and with an offset spatula spread jam until it reaches frosting wall, try to keep the jam even with the frosting
• Repeat with following layer
• Once top layer is placed (I’d recommend placing final layer upside down to ensure a flat top) pipe frosting (NOT with jam) around cake and along the top
• With a flat surface, like a bench scraper, scrape excess frosting along sides and top of cake
• Place in fridge for 15 minutes to create “crumb coat” (I didn’t do this for lack of time, but you should!!)
• Once chilled continue to frost and scrape until cake is fully covered and frosting is even
• Pipe small dollops of jam infused frosting around the cake at random
• Even out frosting with bench scraper, allowing jam frosting to drag and create whips of pink along the sides and top
• Top cake with additional sliced strawberries and candied rhubarb strips
• Eat it all

P.S.

*Roasting the rhubarb isn’t required, but it softens it up, making it easier to break down in the jam. Toss the sliced rhubarb in 2 tbsp sugar, place on lined rimmed baking sheet and roast for 30 minutes at 350

**This step is optional, but warmer sugar dissolves faster so if you have the time I recommend it