I spotted a recipe for Roasted strawberry-balsamic Swiss buttercream (that’s a mouthful!) and I knew the time had come. It was time to conquer buttercream. I had tried to make it once before… it was unfortunate. See my Mother’s Day post for the horror. I did succeed after, when I made my World Cup Cupcakes, but I made Italian Meringue buttercream that time, and honestly… I do prefer to try the Swiss technique so I don’t have to deal with temperatures and sugar crystallization. To be honest with you, the whole sugar crystallization thing is still a gamble with me, sometimes I get the syrup right and sometimes the thing crystallizes on me and sends me on a cursing and stomping rage. Then, I try again.
I called Kitty up, I needed backup. (She can make buttercream) We got together for a Foodies’ day of baking. Glad to say, I think I have the Swiss buttercream technique down. The trick is the butter temperature. It has to be at room temperature, but still firm enough that you can slice it and still get neatly shaped squares, do you know what I mean? I am so pleased with the results, I will try to make it again, tweaking a few things here and there. I would like to get more “merenguiness” (I don’t think that word exists, but you get me ) and less butter flavor. I already have my eye on a few recipes that I will try soon.
Now, about this specific recipe with the roasted strawberries.Oh… my…God. You have to try it. Balsamic vinegar and strawberries love each other, and you can really taste the natural strawberry flavor in this. For the batter, we used Hershey’s chocolate cake recipe. You can’t go wrong there.
I’ll walk you through the cake recipe first, and then below you will find the buttercream recipe.
You can also see more pictures of the procedure over at our Flickr stream! http://bit.ly/GTOVom