I was watching Alton Brown on the foodnetwork the other day and his topic was cakes. He actually said that cake mixes were the best bet for a perfect cake. His reasoning was that they have the additives that make the cake light and perfectly textured instead of a heavier, denser cake that is usually the result of home made recipes. He also said that this is what he does. He uses a box mix and then makes the killer icing himself...the icing is what makes or breaks a cake. Now, having said that, I'm sure there are millions out there with recipes for light and fluffy cakes. I don't mean to offend.
I have a recipe for Swiss Meringue Butter Cream that is out of this world - good.
Swiss Meringue Buttercream
Ingredients
Makes about 9 cups of buttercream
- 2 1/2 cups sugar
- 10 large egg whites
- 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces and let set out to room temp. but not too soft
- 2 teaspoons pure vanilla extract
Directions
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
You have to seriously let this come to room temp before icing anything. It's like spreading cold butter if you don't. I don't usually let it sit in a bowl in the fridge. I'll frost my cake with the buttercream...get it to look just right...then refrigerate the whole thing if needed. Whichever cake you go with...this is a delicious frosting!