Sensible Cooking by L'EQUIP

HAPPY MOTHER’S DAY

Well every day is Mother’s day but still Mother’s day is just round the corner. This is one day in a year, when we get to show special appreciation to the most important person in our life. Mother, the word that changes our world into better and safer place. So this week’s post is dedicated to all mother out there, specially to my mom who is thousands of miles away but always in my heart.

Hope you have your presents ready for mom and in-case just in-case if you don’t let me share a very easy and tasty recipe that will satisfy any moms sweet tooth, specially if it is made by her kids and family. I used the cupcake recipe I had for valentine because it is easy and also because red is my mom’s favorite color. The Swiss Meringue Butter Cream is so light, airy and creamy that it melts into your mouth. And before you know you might finish the cupcakes so my suggestions always bake some extras.

I remember when my parents visited me last summer they fell in love with the muffins and cupcakes. So I went through my recipe drawer and found Lacy’s easy and lovely recipe card. You can make this meringue without any hassle and top it on any of your or your mom’s favorite cakes, cupcakes or bakery. Without any trouble you will have customized present for mom. Or maybe even Bosch mixer as a present to mom that way you can enjoy the home made bakery every-time you visit her. And if you were a nightmare in kitchen growing up, like I was, she will appreciate it even more. To my defense there were no Bosch mixer like now to make my cooking experience easier. I can’t think of baking without my Bosch mixer.

Enough of talking lets start making our cream.

Ingredients:

• 2 1/4 Cups sugar
• 9 Egg Whites
• 4 Cups Unsalted Butter – cut into 1/2″ pieces
• 2 tsp. Mexican Vanilla

Method:

• Place sugar and egg whites into a double boiler over simmering water. Whisk until sugar has dissolved and egg whites are hot to the touch. About 10 minutes.
• Transfer the mixture to the Bosch Mixer with the wire whips. Beat on high speed until the mixture has cooled and formed stiff glossy peaks. About 3-5 minutes.
• Add the Butter one piece at a time. Butter cream may appear to be curtled, but it will soon become smooth. Now add vanilla.
• Switch to the cookie paddle attachments and beat on speed one to knock out any air pockets. About 3 minutes. If using the same day, cover with plastic wrap and set out. If not using for several hours, refrigerate for up to 3 days. When ready to use, let set out at room temperature and beat for 3 minutes.
• Enjoy it on top of your favorite cakes, cupcakes or any bakery.