Swiss Buttercream

View Instructions

Prep Time:

10 minutes

Cook Time:

6 minutes

Category:

sub-recipe

Introduction

About this Recipe

This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.

Ingredients

6 large egg whites, room temperature
1&frac18; cups (240 g) granulated sugar
1&frac18; cups (365 g) unsalted butter, room temperature
2 tsp pure vanilla extract

NOTES: To use the frosting once it’s been chilled, let it come to room temperature on the counter. Rewhip the buttercream to make it fluffy and spreadable.

Step by Step Instructions

Step 1

Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.

Step 2

Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).

Step 3

With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.