This is a post adapted from HandleTheHeat.com. I’m on a baking recipe frenzy on the blog because I don’t want to forget these recipes that I’ve tried. It took me a few tries to find the perfect recipes that suits my (very) fussy tastebuds. 🙈
This recipe makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled too.
Art from Pinterest.
for the frosting:
5 large egg whites (150 g)
1 1/4 c granulated sugar (250 g)
340 g unsalted butter, softened
2 tsp pure vanilla extract
1/4 tsp fine salt
Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. I often skip this step hahaha. #toolazy
Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
Add the egg whites and sugar to the bowl, whisking constantly but gently, until the sugar has completely dissolved and the egg whites are hot.
Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7-10 minutes. If you don’t have a stand mixer, you can transfer the egg whites into another bowl and whip it up using a mixer. Just make sure your end result is a thick, glossy, white meringue.
Switch over to paddle attachment and, with mixer on low speed, add the small butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture.
If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together.
Add the vanilla and salt, continuing to beat on low speed until well combined.
Add additional flavours, colourings, purees, or mix-ins as desired.
p.s. Swiss meringue buttercream really isn’t as difficult to make as how people make it sounds!