One of the sweetest traditions of a wedding reception is the cutting of the cake, which of course involves feeding one another cake. How romantic is that? Our wedding cake was a nutty version of Strawberry Shortcake, luscious almond cake layered with whipped cream and strawberries. Cloaked in vanilla Swiss meringue buttercream. We most certainly had a gluten-free option for the groom and all of those gluten-free bellies out there! T's favorite, my chocolate cupcakes with a fat dollop of vanilla buttercream. YUM!
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| Gorgeous Dahlias from our local farmer were a simple and colorful garnish to our homemade wedding cake. |
Fluffy Vanilla Swiss Meringue Buttercream
Makes 4 Cups
adapted from Martha Stewart's Baking Handbook
Ingredients:
4 large egg whites
1 1/4 cup sugar
3 sticks (1 1/2 cup) unsalted butter, room temperature
1 teaspoon pure vanilla extract
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160 F).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
One of my favorite photos from our lovely day! (thanks for the beautiful photos Bryan!!)
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