Vanilla Swiss Meringue Buttercream
Swiss Meringue Buttercream is the lightest, less sweet frosting option you've been looking for.
Equipment
- Double Boiler
- Stand mixer
Ingredients
- 6 large Egg Whites Room temperature
- 2 cups Granulated Sugar
- 2 cups Unsalted Butter Room temperature
- 1 Tbsp Vanilla Extract
Instructions
- To the bowl of the stand mixer, add the egg whites and sugar.
- Put the bowl of the stand mixer on top of a pot of boiling water, creating a double boiler.
- Whisk intermittently while heating the mixture until the temperature reaches 165°F and no granules of sugar remain.
- Move the mixer bowl back to the stand mixer, attach to base/arm, and attach a whisk attachment
- Whisk at high speed until the bowl of the mixer comes down to room temperature. And stiff peaks are achieved.
- When the meringue and bowl have reached room temperature, continue whisking at medium speed, adding one tablespoon of butter at a time.
- When the butter is incorporated, add the vanilla, and whisk for 30 seconds more.
- Use on whatever baked good you so desire.
Notes
Troubleshooting:
If your buttercream is "soupy", the meringue was too hot when the butter was added. Refrigerate the mixture for thirty minutes, and whip again. Continue doing this at intervals until the buttercream is light and creamy.
If your buttercream is "curdled", the butter was too cold when it was added to the meringue. Use a hairdryer on low to heat the side of the mixing bowl until the "curds" disappear and the buttercream becomes light and creamy.
If your meringue won't form stiff peaks, chances are there was fat in the bowl that prevented them from whipping. Unfortunately, you'll have to throw everything out and start over. You can prevent this from happening by thoroughly cleaning your mixing bowl, and wiping it out with vinegar before adding the eggs and sugar.