Swiss Meringue Buttercream is hands down my all time favourite.
It's light, has an amazing velvety texture that melts in your mouth. And the best part--it isn't overly sweet the way a lot of frosting can be.
Most Swiss Meringue Buttercream recipes call for a simple vanilla flavour, but you can switch out the vanilla for just about any flavour, the possibilities are endless.
A personal favourite of mine is to turn it into Chocolate Swiss Meringue Buttercream by ditching the flavouring and adding in some melted chocolate.
Here's the recipe.
6 large egg whites
450grams of granulated sugar
450grams of good quality butter at room temperature
2 teaspoons of vanilla or flavouring of choice
The first thing you want to do is wipe down all of your equipment with some rubbing alcohol or an alcohol wipe. The reason for this is that you don't want to risk any residue of fat on your equipment when making the meringue.
Next step, you need to place your sugar and egg whites into a medium sized bowl and give it a stir to combine the egg and sugar mixture. Next, place your bowl over a saucepan filled with water, careful not to let your bowl touch the water.
Place your saucepan over a medium heat and allow your egg mixture to heat. Keep heating until your sugar is mostly dissolved. The easiest way to test this is to touch the mixture and then rub it between your thumb and index finger. If it feels grainy, it needs more time. If it doesn't feel grainy then it is perfect.
Remove your egg mixture from heat and transfer it into the bowl of a stand mixer. Whip your egg mixture on high for approximately 8-10 minutes. You want soft, almost stiff peaks to form and the bowl of the mixer to no longer be warm to the touch.
Once your meringue is ready you can add the butter. Begin by reducing your mixer speed to a medium-low setting and adding one tablespoon worth in at a tine. Allow each tablespoon worth of butter to incorporate into the meringue mixture before adding the next.
Once all your butter has been added, whip your mixture on a medium setting for about 3 minutes. It may begin to look curdled and if that happens, don't panic. Keep mixing and it will come together in the end. At the end of the 3 minutes your mixture should start looking glossy and smooth.
Now add your vanilla, flavouring of choice or chocolate. Allow it to whip for another 30 seconds or so to allow the flavour to be completely incorporated.
You can use your buttercream straight away or store it away for later. It keeps in the fridge for about 2 weeks and in the freezer for up to 3 months when stored in an air tight container.
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