Silky buttery frosting pairs well with many flavors. Combine with jam, fruit puree, chocolate, or your favorite liquor.
Swiss Meringue Buttercream
Silky buttery frosting perfect base or any flavoring
Equipment
- Stand mixer or handheld mixer
Ingredients
- 4 oz Egg Whites
- 8 oz Sugar
- 12 oz Unsalted butter, softened (3 sticks)
- 1 tbsp Vanilla extract
- 1 tbsp Bourbon or Rum (optional)
Instructions
- Put a saucepan with 1 to 2 inches of water on medium high and bring to a simmer
- In a grease-free mixing bowl, add the egg whites, salt, and sugar and whisk lightly to combine.
- Set the bowl over the saucepan with the simmering water and heat whisking continuously until it reaches 160 degrees or until it no longer feels grainy between your fingers.
- Whisk mixture on medium-high speed in the mixer until stiff peaks and mixture is to room temperature. It should be thick and glossy.
- Remove whisk attachment and replace with the paddle attachment.
- Set the mixer to low and slowly add the butter one tablespoon at a time.
- Keep beating until the buttercream thickens and reaches a smooth consistency. It may look curdled at some point but keep beating and it will come together.
- Add vanilla, and bourbon/rum. Mi¼x to combine.
Notes
To color icing (optional): Add a few drops of gel color icing in the color of choice.
Variation: To flavor with fruit, add 1/4 cup fruit puree or jam
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