there were a few things ben and I decided to do ourselves for our wedding to save some money and whatnot.
one of the things I latched onto early on was making all the cupcakes myself.
ben said "have fun, but I am not going to be frantically frosting cupcakes two hours before the wedding. at that point you're on your own".
I had to admit there was risk so, thankfully, it didn't come down to last minute decorating.
I also had help.
my mom, my sister and kitchen-aid all came to my rescue.
here's how it went down:
I spent the entire wednesday before the wedding baking.
it was a 98 degree day.
not the best timing on my part.
but they all got made.
all 112 of them.
(I am a baking machine!)
the next day my family come up to nh from ct, and I put molly to work on the frosting.
(she wants to be a chef. this is practice. it's good for her. really it's me helping her out.)
she whipped up the buttercream, but the second she stopped the mixer the eggs and butter separated.
it was that hot.
we decided to stop baking and go drink cool beverages by the river instead.
frosting could wait til morning.
thankfully friday morning it had cooled off and the frosting stayed in frosting form!
glorious non-melty frosting.
she set herself up at the dining room table and frosted like the devil.
(do devils frost? how do they keep their buttercream from separating in the heat?)
they were done.
they were delicious.
and we prolly saved ourselves a couple hundred bucks.
not to mention all the bragging rights we obtained.
it's all about the bragging rights.
|working in the tiniest kitchen known to man.|
|consulting the recipe.|
|smiling through the heat. with our kitchen savior in the bottom right. (orange!)|
|testing the stiffness of the peaks.|
|getting down to the real frosting.|
|with my stolen apron.|
|I may have stolen a cupcake in retribution. (they were delicious)|
and now, on to the recipes!
3 large egg whites, at room temperature3/4 cup sugarPinch salt1 cup unsalted butter at room temperature, cut into small pieces
In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a sauce pan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer), about two minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture on high speed until it is fluffy, has cooled to room temperature and holds stiff peaks (the mixture should not look dry) about 6 minutes.
With the mixer on medium-low speed, add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the flavoring(s) of choice and beat until combined, scraping down the sides of the bowl as needed. Use right away.
Makes about 2 cups
the book says add 1/2 tsp vanilla extract and 1/4 tsp almond extract, but we accidentally switched the two measurements (1/4 vanilla, 1/2 almond) and liked it. so we kept it.
slightly altered, as we did not wish to to stand over a double boiler again, we cut out the melted bittersweet chocolate and doubled the cocoa powder. we added 6-7 tbsps unsweetened cocoa powder into a double batch of buttercream frosting.
cream cheese frosting (from this book)
- 12 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1 cup confectioners sugar, sifted
- 1/2 teaspoon pure vanilla extract
In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
and good cake was enjoyed by all.
[photos 1-7 my myself or my mom, photos 8-11 by amy ritz, photo 12 by an unknown person of genius seated at table number 13]