Saturday, December 26, 2015

Swiss Meringue Buttercream

Buttercream is so incredibly versatile, one of the reasons why I love it so much. It can be used to frost cakes or cupcakes or to fill macarons. It is also very easy to mix different flavors into the buttercream to create a whole new frosting. Buttercream is my go-to stop for macaron filling. I specifically like using swiss meringue buttercream rather than regular buttercream. By using egg whites, you can decrease the amount of sugar you use, thereby enhancing the structure and the butter flavor and decreasing the sweetness compared to regular buttercream. 

I like BraveTart's swiss meringue buttercream recipe. 

Swiss Meringue Buttercream

10 oz egg whites
10 oz granulated sugar
2 lbs unsalted butter, cool room temperature. 

Heat a small pot of water on medium heat. Place a small metal bowl over the pot. Add egg whites and sugar. Stir constantly to prevent egg whites from cooking. Heat to 150 degrees F for food safety. Next transfer egg/sugar mixture to a larger steel bowl and mix on high until stiff peaks form and bowl is cool to touch on the outside, about 10 minutes. Cut butter into 1 tbsp pieces. Add one at a time to the meringue and continue mixing on high. After all butter is added, mix for an additional 3 minutes to make buttercream fluffier. Now you are ready to frost!

Buttercream can be stored in a sealed container at room temperature for 2 days, in the refrigerator for up to 2 weeks or in the freezer for 2 months. Let come to a cool room temperature prior to using. 

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