This has to be the best Buttercream ever! Great for frosting cupcakes and layering in-between cakes. It has the perfect balance of sweetness that can be adjusted; it's thick and creamy with a rich, buttery, vanilla flavor that can also be adjusted to any other flavor.
Swiss Meringue buttercream is made with egg whites and essentially a meringue, that is where it gets it's name. The egg whites are heat treated over a water bath and whipped up along with butter. That is how you get the silky smooth texture to this delicious buttercream.
Ingredients:
-6 Egg whites
-3/4 cups of Sugar
-3 sticks diced Butter (softened at room temp)
-1 teaspoon Vanilla Extract
*This recipe is good for frosting 12 cupcakes or a double layer 8 inch cake.
Directions:
To get started make sure your mixing bowl is clean from any residue or oils, and that it is dry. Any amount of water or oil will not let the egg whites beat up properly and will therefore cause a failed buttercream.
Separate your egg whites from your egg yolks, For the buttercream you will only need the egg whites. (Freeze your egg yolks or save them to make lemon curd or omelettes)
Add the 3/4 cups of sugar into the egg whites.
Since this recipe uses raw egg whites we will need to pasteurize them. To pasteurize the egg whites and make them safe to eat in the buttercream they have to be slightly cooked over heat in a double boiler (water bath.)
I place a medium saucepan over Medium High heat and fill it with water halfway until the water starts to boil. Then I place my stand mixer bowl with the egg whites in it over the water bath and I keep whisking for a total of 1-1/2 to 2 minutes until the sugar granules dissolve and the eggs are nice and frothy. Whisk rapidly to ensure the egg whites do not overcook and scramble. Use oven mitts and Remove from the heat right away.
Immediately after removing the egg whites from the water bath, add the mixing bowl back onto the stand mixer and whisk the egg whites on High speed. Let them whip up for about 5 minutes until soft peaks form and the mixing bowl is warm to the touch still.
Add the Vanilla extract
Make sure your butter has been diced already and softened at room temperature for this next step.
Start adding the softened diced butter a bit at a time while still whipping the egg whites on high. After you add all the butter, the mixture will curdle a bit...don't worry, keep mixing for a few extra minutes until it all comes together.
You will have this Beautiful, Smooth, Thick, Creamy, Delicious Buttercream.
It is perfect for frosting cupcakes because it holds it's shape very well and perfect for layering and covering cakes.
This Recipe is not too sweet but here is *My secret tip:
*Add 1/4 cup of powdered sugar or more if you want it sweeter and a little stiffer in consistency.
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