Lofthouse Sugar Cookie Cakes with Swiss Meringue Buttercream
If you’ve ever wondered what eating air felt or tasted like, this recipe is pretty darn close to it! These Lofthouse Sugar Cookie Mini Christmas Cakes with Swiss Meringue Buttercream are so light, so sweet, and so perfect for the holidays! You’ll have all your family and friends thinking that you made these from scratch, when, in actuality, all you made was the buttercream! And, oh what devine buttercream it is!
Take two cookies and press the frosting sides together. Christi said to use something round to make a nice clean cut to make even edges, but I decided to make little square cakes, so I just sliced the edges off. Place the scraps aside and save for snacking 😉 Set the mini cakes aside and get to work on your frosting.
Fair warning: This makes a lot of frosting. You may want to make some cupcakes on the side. Or just halve the recipe.
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
If you try these, please come back and leave a comment telling me what you thought!