Swiss Buttercream

• Source

• Contributor: MikeCrute

• Skill Level: Intermediate

• Characteristics: pale white color, fairly stable, silky smooth texture, not overly sweet, strong butter flavor, remains soft when exposed to air

• Best for: layer cakes, creating a silky smooth finish, frosting that will be colored like for Succulent Cupcakes, when jams or curds will be used as flavoring

Ingredients

• 3/4 cup (6 fl oz, 177 ml) egg whites (from about 5 large eggs)
• 2 cups (14 oz, 392 gr) granulated sugar
• large pinch of salt
• 4 sticks (1 lb, 448 gr) unsalted butter, room temperature
• extracts and flavorings as desired

Instructions

1. Place the egg whites and sugar in the bowl of a stand mixer. Set the bowl over a pot of water over low heat. Whisk the whites and sugar over the hot water bath until a candy thermometer reads 160 F (71 C).
2. Move the bowl to the stand mixer and whip with the whisk attachment until stiff peaks form and the meringue cools to room temperature.
3. Beat in the salt. With the mixer running on medium speed, add the butter 1 tablespoon at a time until it is all incorporated.
4. Beat in any desired flavorings.
5. Store unused buttercream in the refrigerator in an airtight container. To use, bring back to room temperature and re-whip it for a few minutes.

CategoryRecipesFrosting