Swiss Meringue Buttercream

I make a lot of frosting. Like a lot, a lot of frosting - my go to is standard buttercream and I've recently learned it's actually called 'American Buttercream' or ABC frosting. For Mickey and Kyle's wedding she asked me to make a small layered naked cake for the dessert table and even tho I was super scared to mess it up I agreed. And for some reason decided to go out on a limb and attempt Swiss Meringue Buttercream even tho I've never made it (or even tasted it!) after reading about how great it is, it's stable at room temperature (even tho it's a lot of butter and will of course melt if it gets too warm out just like regular buttercream), silky and smooth, and easy to work with. I have been practicing the cake of course and every time this frosting has worked and is delicious! And I was sooooo afraid of it because you have to make meringue first and then add butter - just seems harder than my usual but it's actually totally worth making! I've tried a couple different versions and although they both are good I have the best luck following Martha Stewart's recipe - and there's lots of info on Google if you have any problems with it not turning out perfect; pretty much you can fix any problem that might occur! This is amazing frosting - very heavy on the butter but not as sweet as my traditional buttercream. 

I read lots of tips on making it, getting the temps right and all that but Martha doesn't really worry about being so careful and if I just do what her recipe says it is perfect. There's tips like wiping all the pans and utensils with vinegar beforehand, the exact temp you want the butter, etc. but it didn't turn out any better when I did all that. So I say just do what Martha does hahaha!

Click here for her recipe, and I'll print it below along with a couple pictures I took of the steps:

Ingredients:

• 5 large egg whites
• 1 cup plus 2 T. white granulated sugar
• pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 1/2 t. vanilla

• • Directions:

    Step 1

    Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

  • Step 2

    Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

  • Step 3

    With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

  • Step 4

    To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

    
    

    

    

    
    

    

    
    

    

    
    

    

    
    

    
    

    
    

    couple tips if you want them:

    1. room temperature butter is around 72', still cool to the touch. If it's too warm it'll melt the frosting, too cold it won't blend. Google for fixes to either of those problems if you run into it. 

    2. the egg whites will be about 160' when cooked long enough in the double boiler. 

    3. you want the bowl to be cool to the touch after whipping the egg whites into stiff peaks. If it isn't, pop it in the fridge for a few minutes to cool it down.