Thursday, May 26, 2011

Vanilla Swiss Meringue Buttercream

I've recently discovered a new talent of mine in making delicious cakes and decorating them in fondant.  I recently made one for my BFF's baby shower and tried out a new icing recipe as I'm not a huge fan of American buttercreams.  A fellow baker friend of mine recommended I try a Swiss Meringue buttercream and boy was she spot on.  While this icing does take a little extra time to make, it is worth the effort and then some.  It came out so creamy and smooth I couldn't stop taste testing and licking the spoon!  Enjoy. :)

Recipe courtesy of Annie's Eats blog.

Vanilla Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp sugar
pinch of salt
1 lb (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

1. To make the frosting, combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat whisking frequently, until the mixture reaches 160F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. 

4. Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.

Makes about 5 cups of frosting.

Mmmm, enjoy licking the spoon!
Yankee Noodle

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