Recipe of the Week: Swiss Meringue Buttercream

Through no fault of my own, I am making a wedding cake this week.  I thought I was helping out a friend, but as it turns out, my friend did not have anything to do with this arrangement...I do wish it was cupcakes instead of this cake. 

But on to the recipe...the client wants an icing that is not too sweet so I am making a Swiss Meringue Buttercream instead of my usual buttercream.  I can't imagine why someone would not want a sweet icing, but it is not my wedding.  This recipe is easy and makes a great presentation.

calista lee

Swiss Meringue Buttercream  (makes 5 cups)

1 1/4 cups sugar
5 large egg whites                                       
2 cups (4 sticks) unsalted butter - cut into pieces

1 teaspoon pure vanilla extract

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. It should feel completely smooth when you rub it between your fingers.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. If the buttercream appears curdled after all the butter has been added, it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at cool room temperature. Can transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.