Swiss Meringue Buttercream
- 4 Egg Whites
- 1-1/2 cup Granulated Sugar
- 1-1/2 cup Unsalted Butter, Room Temperature And Cut Into Tablespoons
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 pinch Fine Sea Salt
- Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160u0b0F. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch.
- Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
- Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
- Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth.
- To frost cookies or cupcakes with the rose technique, tint frosting to the desired shade. Dollop frosting into a piping bag fitted with an Ateco #828 tip. Pipe frosting in a swirl, starting in the middle. For the watercolor effect, paint lines of a contrasting color food coloring up the sides of the bag before filling.
- Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.
egg whites, sugar, butter, vanilla, almond extract, salt
Taken from tastykitchen.com/recipes/desserts/swiss-meringue-buttercream-2/ (may not work)