Swiss Meringue Buttercream PRINT
- PREP TIME: 15 min
- COOK TIME: 5 min
Smooth, silky and buttery. This buttercream should be refrigerated and taken out about an hour before eating.
Butterface Cakes: http://www.butterfacecakes.blogspot.com/
|1½||cups unsalted butter (room temperature, cut into Tbsp sized pieces)|
|5||egg whites (or ½ cup plus 2 Tbsp pasteurized egg whites)|
|1||cup white sugar|
|1||Tbsp pure vanilla extract|
|1||Tbsp vanilla bean paste|
Place egg whites and sugar in mixing bowl and whisk lightly with hand whisk until blended. Place bowl over pot of simmering water and whisk occasionally until mixture reaches 160° on a candy thermometer.
Remove bowl from heat and place on stand mixer fixed with whisk attachment. Whip egg white mixture on medium high until it is at the stiff peak stage. This may take 5 or 6 minutes and bottom of bowl should no longer be warm to the touch.
Switch to paddle attachment and adjust mixer to low (or stir) setting. Add butter slowly – one piece at a time. Add vanilla. Adjust mixer to medium high and continue beating until mixture pulls away from the sides looks smooth and creamy. Don’t worry if your mixture turns soupy or looks curdled at first. Continue beating and it will all come together – trust me!