When searching my cookbooks for a good recipe I chose one out of Martha Stewart’s – Baking Handbook.
|Swiss Meringue Buttercream|
For this Recipe I used:
|Swiss Meringue Buttercream – Ingredients|
From my previous experience with other butter cream recipes, I decided to whip the butter in my mixer to ensure it was light and fluffy. I placed the whipped butter in another bowl and set it aside for later.
|Swiss Meringue Buttercream – Whipping the Butter|
After I cleaned out the mixer bowl, I brought a pot of water to a light simmer – small bubbles. I placed my mixer bowl over the hot water and added the egg whites and sugar. Using my whisk, I continually mixed the egg whites until all of the sugar had been dissolved and the mixture measured at least 160˚ F.
|Swiss Meringue Buttercream – Heating the Egg Whites & Sugar|
Once the egg white mixture had reached it’s temperature and consistency on the heat, I transferred the bowl to my mixer with the whisk attachment.
|Swiss Meringue Buttercream – Whipping the Heated Egg White Mixture|
I beat the hot mixture until it was cooled and light and fluffy. The recipe suggest 6 minutes mine took 10 minutes.
|Swiss Meringue Buttercream – Whipped & Cooled|
Next I changed the mixer attachment to the flat beater. I beat in butter a couple of tablespoons at a time and beat it well after each addition.
|Swiss Meringue Buttercream – Adding the Butter|
I continued to beat and add butter. The process to about 10 minutes. I then added the vanilla and mixed well again. Then it was done!
|Swiss Meringue Buttercream – Ready to Go|
- ensure the butter is at room temperature
- make sure there are no granules of sugar in the final heated egg white mixture – they will not disappear
- should you inadvertently make a grainy butter cream, flavour it with a nut butter or a jam. The crystals will mostly dissolve
- this recipe stores easily in the fridge (just a few days) or freezer