Good to Grey(t).

I've always been a cake kid. Scratch that, I've always been a frosting kid. I like my cake-to-frosting ratio to be about 1:1. I'll break the bottom off a cupcake and give it away in order to maximize the ratio. I generally reject muffins because they're just sad, frosting-less cupcakes.

I have strong feelings about cake and frosting.

Which is why when I discovered this amazing recipe by Tessa Huff (featured in Layered), I became completely obsessed. I learned two things:

1. Swiss buttercream is NOT that difficult
2. Egg whites freeze beautifully (I triumphantly was finally able to use leftover egg whites I had frozen when I made a chocolate pie that used nine egg yolks - see future post)

My classic "buttercream" frosting recipe is a bit of a cheat - butter/shortening + powdered sugar + vanilla + salt. I've always been intimidated by real buttercream because it involves cooking egg whites to 160*F and then whipping them into a frenzy with sugar, softened butter and some kind of flavoring. One key benefit is you can use much less sugar - perhaps because the egg whites are what are providing more of the body? - and the other is that you can infuse the butter with delicious flavors before adding to the egg-frenzy because you're less dependent on the firm butter texture holding up the whole thing. I must admit, I might be a convert.

This past weekend was the bridal shower of a very dear friend who happens to love London Fog lattes. When I found this recipe, it seemed like an obvious choice to honor the bride-to-be, and it has swiftly earned top-tier status in our house. For those of you not familiar with a London Fog latte, it's steamed milk with Earl Grey tea and vanilla. I used my classic family chocolate cake with Tessa's Earl Grey + vanilla bean buttercream and salted caramel topping. The frosting isn't overly sweet in general, and the bergamot is super subtle and floral.

Please, someone have a birthday, or a baby, or finish your taxes, or any occasion so I can make this cake frosting again.

Earl Grey Buttercream

(adapted from Tessa Huff)

2 c unsalted butter, at room temperature

1/4 c loose Earl Grey tea (I pulled open five tea bags)

4-6 egg whites (about 1/2 c + 2 T)

1 1/4 cup granulated sugar

1 1/2-2 vanilla beans, scraped

1/2 t vanilla extract

pinch of salt

Place 1 c butter in a saucepan with the loose tea. Melt butter over medium, then reduce the heat to low and simmer for 5 min. Remove from heat and let the tea steep for 5 min. more. Strain butter through a fine-meshed sieve set over a bowl, and refrigerate until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter - not a problem (especially since you'll be adding vanilla bean).

Place egg whites and sugar in the bowl of a stand mixer. Whisk by hand to combine. Make a double boiler with a few inches of water heated in a saucepan/place the mixing bowl on top (don't let the bowl touch the water). Whisking intermittently, heat the egg mixture until it reaches 160*F on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.

With the whisk attachment, beat the egg white mixture into a total frenzy on high speed for 8 to 10 min., until it holds medium stiff peaks. When done, the outside of the mixer bowl should be basically cool/room temperature. Stop the mixer and swap out the whisk attachment for the paddle.

With the mixer on low speed, add the vanilla bean/extract, tea infused butter, salt and remaining 1 c butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3-5 min.