Devil’s Food Cake With Swiss Meringue Buttercream
Medically reviewed by Christiana George Updated Date: June 8, 2023
I’m not sure how it happened, but suddenly everything in my life revolves around wedding. I find all the different parts hard to keep track of, especially that big looming figure known as the Budget, but as long as I keep hacking away at different parts, I know I’ll eventually cleave a path through this maze of dresses, flowers, tea lights, stationery, and so so so much more.
While I manage to compartmentalize the wedding talk, only indulging in it in short spurts (although my sister gets the brunt of it), I did think it would be fitting to begin a discussion on… the wedding cake. Because I plan on making my own! This explains the uncharacteristically bright photo above.
Any of you who have spent any time at all reading any wedding blogs will surely be familiar with that sensation of one’s brain becoming scrambled/brainwashed by the extreme girliness and frilliness of their content. Recurring themes: lace, pom poms, rose petals, long tables festooned with flowers, peach, blush and pink, macarons, lace, mason jars, headless shots of the bride holding the bouquet, more lace, and toppling multi-tiered cakes.
I, for one, am not a fan of fondant. What exactly is it anyway? And is it really edible? I’m only half joking.
While I’m not an extremely crafty person, I’m convinced that the day will be all the better if I involve myself in it in a tangible sense. This applies strongly to some areas, the wedding cake being one of them. I don’t think I’ve ever considered outsourcing the making of the wedding cake, partly because I’ve had way too many slices of cake-gone-wrong, and partly because I’ve got a secret weapon: my sister. (She’s a star.) While it would be lovely if every aspect of the wedding were made with love, I at least have control over the cake.
The problem is that I don’t have a whole lot of cake-baking experience. Nearly none, actually. I’ve made one other layer cake in my life, and it came out… homely-looking. This cake came out homely-looking as well, but I’d prefer to go with the euphemism “rustic.” It is a little prettier, but its surface gently undulates, like the ocean on a calm day. Nice imagery when describing the scenery, but not ideal when applied to a cake. Also, upon closer inspection, the observer will realize that the vanilla-bean-like flecks are actually stray crumbs that got mixed with the icing. Note to self: buy an icing spatula and stop using one’s bread knife to spread icing.
Anyway, as you can see, I have a lot to learn about the art of cake-making. But I also have seven months to master the art, and I’m not going to stress it. An unprepossessing self-made cake has its own merits.
In this case, its parts: a wonderfully moist devil’s food cake, the recipe I got from the Tartine Bakery cookbook, and a luscious Swiss meringue buttercream. I decided my first forays into cake-making had to begin with the likeliest cake combination we would end up choosing, and probably, quite simply, my favorite cake combination of all. For what could be more satisfying than a moist slice of chocolate cake swathed in Swiss meringue buttercream? To me, nothing. To Chris, a moist slice of chocolate cake swathed in ganache, but we’re not going to go there because our cake has to be white-colored, dangit!
I chose this particular cake recipe because in the description beforehand, Elisabeth Prueitt mentioned that one of her bakery managers used the recipe for her wedding cake. That means it passes the tests in both sturdiness and the ability to stay fresh-tasting after sitting out for awhile.
In addition, the frosting is my absolute favorite. Swiss meringue buttercream looks beautiful patted onto a cake, and it tastes phenomenal: soft, light, very delicately sweet. My only issue with it is that it turns sort of stale after awhile, and tastes more buttery than sweet. Also, it turned slightly yellow after sitting out, but I very well could’ve done something wrong. Does anyone have any ideas on why this happened and how to correct this?
So, cake number one turned out okay. But other flavors await, and I hope to get better at decorating!
DEVIL’S FOOD CAKE
From Tartine
Makes one 9-inch cake (serves 12 to 16)
Ingredients:
1-3/4 cups all-purpose flour
4-1/2 Tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1-1/4 cups cocoa powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2-3/4 cups sugar
5 large eggs
1-1/4 full-fat buttermilk
Directions:
Preheat the oven to 350 degrees F. Butter and lightly flour the sides of two 9-inch cake pans, knocking out excess flour. Line the bottom of each pan with parchment paper cut to fit exactly.
Sift together flour, corn starch, baking powder, baking soda, cocoa powder, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and continue to beat on the same speed until light in color and fluffy. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. With the mixer on low, add the flour mixture in 3 equal batches, alternating with the buttermilk in 2 batches. Stop the mixer, scrape down the sides of the bowl, and mix again for another few seconds.
Divide the cake batter evenly between the prepared cake pans. Bake until the top springs back when lightly touched or a cake tester inserted into the middle comes out clean, about 45 minutes. Let the cakes cool completely before taking them out. To do so, invert the pans, then turn the cakes upright.
Use a serrated knife to slice off the domed portion of the top of each cake so the tops are flat. You can now slice your cakes into further layers, but read the note below.
Note: I ended up only being able to frost 3/4 of the cake using the recipe below. I had to leave out the fourth layer altogether, and I frosted quite sparingly, so if you plan on creating slicing your cakes into multiple layers, I would double the amounts listed below. You should then be able to go crazy with the frosting (but probably not this crazy.).
SWISS MERINGUE BUTTERCREAM
Makes 5 cups
From Sweetapolita
For a truly comprehensive how-to on making Swiss meringue buttercream, hop over to Rosie’s blog (link above). Sooo helpful.
Ingredients:
5 large, fresh egg whites
1-1/4 cups sugar
1-1/2 cups unsalted butter, cut into cubes and cool, but not cold
2 tsps pure vanilla extract
pinch of salt
Directions:
Start out with a clean electric mixer bowl. Add egg whites and sugar, and whisk the mixture gently over a pot of water (not boiling), until temperature reaches 160 degrees F. Don’t let the bottom touch the water, or the eggs will cook. If you don’t have a candy thermometer, heat until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of a mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated and mix until it has reached a silky smooth texture. It will probably look hopelessly curdled after you add the butter, but if you keep mixing, it will smooth out, trust me. (Rosie notes that if mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.) Add vanilla and salt, continuing to beat on low speed until well combined.
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Is Cottage Cheese Safe for Acid Reflux?
Managing acid reflux, also referred to as gastroesophageal reflux disease (GERD), often involves meticulous dietary planning to prevent uncomfortable symptoms like heartburn and indigestion. One common question revolves around the safety of consuming cottage cheese, a popular dairy product, for those dealing with acid reflux. Known for its creamy texture and rich nutritional profile, cottage cheese offers essential nutrients such as protein and calcium. However, its moderate acidity and varying fat content can make it a questionable choice for some individuals. In this article, we explore whether cottage cheese is safe for acid reflux, how to incorporate it into a GERD-friendly diet, and alternatives for those who find it problematic.
What Is Acid Reflux and How Does Diet Impact It?
Acid reflux occurs when the lower esophageal sphincter (LES) weakens or relaxes abnormally, allowing stomach acid to flow into the esophagus. Certain foods can trigger or worsen symptoms due to their acidity, fat content, or ability to relax the LES. Managing acid reflux often involves identifying personal triggers and focusing on foods that are low in acid, fat, and irritants.
Overview of Cottage Cheese
Cottage cheese is a fresh, unripened cheese known for its creamy texture, mild flavor, and rich nutritional profile. Made by curdling milk and draining off most of the whey, it is available in various fat levels, including full-fat, low-fat, and fat-free options. Packed with protein, calcium, and essential nutrients, cottage cheese is a versatile food often used in both savory and sweet dishes. Its low-calorie content and high protein make it a favorite among health enthusiasts and those seeking weight management solutions. Despite its benefits, its moderate acidity can be a concern for individuals with conditions like acid reflux, highlighting the importance of mindful consumption.
Nutritional Profile of Cottage Cheese
Cottage cheese is a fresh dairy product known for its mild flavor and creamy texture. It is rich in protein, calcium, and essential vitamins, making it a popular choice for health-conscious individuals. Here’s a breakdown of its key nutritional components:
- Protein: Cottage cheese is a high-protein food, essential for muscle repair and overall health.
- Fat Content: Available in full-fat, low-fat, and fat-free varieties, its fat content varies depending on the type chosen.
- Calcium: An excellent source of calcium, supporting bone health.
- Acidity: With a pH level ranging from 4.7 to 5.4, cottage cheese is moderately acidic.
Is Cottage Cheese Safe for Acid Reflux?
The Role of Acidity in Triggering Acid Reflux
Cottage cheese’s moderate acidity can potentially irritate the esophagus for some individuals with acid reflux, especially if consumed in large quantities. However, not everyone experiences the same level of sensitivity to acidic foods. For those who tolerate it well, cottage cheese can be a nutritious addition to their diet.
Fat Content and Acid Reflux
High-fat foods are a known trigger for acid reflux, as they can relax the LES and slow digestion. Full-fat cottage cheese may exacerbate reflux symptoms in some individuals. Opting for low-fat or fat-free versions can reduce the likelihood of triggering symptoms.
Individual Tolerance
It’s essential to note that acid reflux triggers vary from person to person. While some may find cottage cheese soothing, others might experience discomfort. Keeping a food diary can help identify personal triggers.
Benefits of Cottage Cheese for Acid Reflux Sufferers
- Low-Fat Options: Low-fat and fat-free cottage cheese are less likely to trigger reflux and can provide essential nutrients.
- High Protein Content: Protein-rich foods like cottage cheese can promote a feeling of fullness, potentially reducing overeating—a common trigger for reflux.
- Mild Flavor: Unlike spicy or heavily seasoned foods, plain cottage cheese is gentle on the stomach.
Author Tip: Is Swiss Cheese Acidic?
Tips for Including Cottage Cheese in an Acid Reflux-Friendly Diet
- Choose Low-Fat or Fat-Free Varieties: These are less likely to relax the LES and trigger symptoms.
- Pair with Alkaline Foods: Combine cottage cheese with alkaline foods like bananas, melons, or oatmeal to neutralize its acidity.
- Monitor Portion Sizes: Consuming large amounts can overwhelm the stomach, increasing the risk of reflux. Start with small portions and observe how your body reacts.
- Avoid Additives: Opt for plain cottage cheese without added flavors, spices, or preservatives that could irritate the stomach.
Alternatives to Cottage Cheese for Acid Reflux
For individuals who find cottage cheese problematic, several alternatives may provide similar nutritional benefits:
- Greek Yogurt (Low-Fat): A creamy, protein-rich option with lower acidity.
- Ricotta Cheese: Less acidic and often easier on the stomach.
- Tofu: A non-dairy alternative high in protein and naturally low in fat.
- Almond Milk-Based Products: Provide creaminess without the potential triggers of dairy.
How Does Cottage Cheese Compare to Other Dairy Products for Acid Reflux?
When managing acid reflux, not all dairy products are created equal. Cottage cheese, for example, stands out due to its protein content and varying fat levels, which offer options for different dietary needs. Compared to high-fat cheeses like cheddar or cream cheese, low-fat cottage cheese is less likely to trigger reflux symptoms. Similarly, Greek yogurt may be another safe choice, offering comparable protein levels but often with a tangier taste. Milk, particularly low-fat or plant-based varieties, can be gentler on the stomach, while heavy cream and sour cream may aggravate reflux due to their high-fat content. Understanding these differences can help you make informed choices.
Scientific Studies on Dairy and Acid Reflux
Several studies explore the relationship between dairy products and acid reflux:
- A study published in the World Journal of Gastroenterology suggests that high-fat dairy products may aggravate GERD symptoms in sensitive individuals.
- Research in the Journal of Neurogastroenterology and Motility highlights the importance of individualized dietary adjustments for managing GERD.
While these studies underline the variability in how individuals respond to dairy, they also emphasize the importance of choosing low-fat options to minimize the risk of symptoms.
Low-Fat Cottage Cheese: A Game-Changer for Acid Reflux?
Low-fat cottage cheese is an excellent option for individuals seeking a nutritious, GERD-friendly food. Unlike its full-fat counterpart, low-fat varieties contain significantly less fat, reducing the likelihood of relaxing the lower esophageal sphincter (LES), a key factor in acid reflux. Additionally, its high protein content promotes satiety, helping to prevent overeating—a common reflux trigger. By pairing low-fat cottage cheese with alkaline foods like fruits or vegetables, you can enjoy its benefits while minimizing its potential acidity. For many, this makes it a game-changer in managing acid reflux.
Acid Reflux-Friendly Recipes with Cottage Cheese
Cottage cheese can be a versatile ingredient in acid reflux-friendly meals. Here are a few simple ideas:
- Cottage Cheese and Fruit Bowl: Combine low-fat cottage cheese with sliced bananas, melon, or papaya for a soothing and alkaline-rich snack.
- Cottage Cheese Veggie Dip: Blend low-fat cottage cheese with finely chopped cucumbers, carrots, and fresh herbs to create a creamy dip for raw veggies.
- Cottage Cheese Oatmeal: Stir a dollop of low-fat cottage cheese into cooked oatmeal and top with a sprinkle of cinnamon and a drizzle of honey for a hearty breakfast.
- Stuffed Bell Peppers: Fill bell peppers with a mixture of low-fat cottage cheese, quinoa, and diced vegetables, then bake until tender for a delicious main course.
These recipes not only highlight the versatility of cottage cheese but also ensure it remains a safe and enjoyable choice for those managing acid reflux.
FAQs
1. Is cottage cheese acidic or alkaline?
Cottage cheese is moderately acidic, with a pH level ranging from 4.7 to 5.4, which can affect individuals with acid reflux differently based on their sensitivity.
2. Can cottage cheese worsen acid reflux symptoms?
Yes, full-fat cottage cheese or consuming it in large portions may worsen symptoms due to its fat content and acidity. Low-fat options are often better tolerated.
3. What type of cottage cheese is best for acid reflux?
Low-fat or fat-free cottage cheese is the best choice for individuals with acid reflux as it reduces the risk of relaxing the lower esophageal sphincter.
4. Are there alternatives to cottage cheese for acid reflux?
Yes, alternatives like low-fat Greek yogurt, tofu, ricotta cheese, or almond milk-based products can be excellent substitutes.
5. Can cottage cheese be paired with other foods for acid reflux relief?
Pairing cottage cheese with alkaline foods such as bananas, melons, or oatmeal can help neutralize its acidity and make it more suitable for acid reflux sufferers.
Conclusion: Should You Eat Cottage Cheese if You Have Acid Reflux?
Cottage cheese can be a valuable addition to an acid reflux-friendly diet when chosen carefully and consumed in moderation. Opting for low-fat or fat-free varieties can significantly reduce the risk of triggering symptoms. Pairing it with alkaline foods and monitoring individual tolerance is crucial for managing discomfort effectively. However, if cottage cheese doesn’t suit your needs, plenty of alternatives like Greek yogurt, tofu, or ricotta cheese can provide similar benefits. As always, understanding your body and consulting a healthcare professional can guide your dietary choices, ensuring long-term comfort and health.
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