Swiss Meringue Buttercream Frosting

Everyone is familiar with commercial bakery "buttercream" which is commonly made amongst shortening as well as it leaves a greasy or waxy celluloid inwards your mouth, yuck!! Todays recipe is for a low-cal as well as fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings as well as it is slightly sweetness as well as extremely stable.

The recipe has a few steps, but it is good worth the endeavour as well as every bit long every bit y'all follow a few tips, it is NOT difficult to make.

5 egg whites (from large eggs)
1 1/4 cups granulated sugar
1 pound of UNSALTED sweetness cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites as well as sugar in a drinking glass or metallic bowl (whisk together until good mixed) and house the bowl over a gently simmering pan of H2O (don't permit the bottom of the bowl touching on the water).

Now hither is a tip; right afterward y'all mix the carbohydrate into the egg whites, press or hence of the mixture betwixt your fingers and y'all volition experience a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every xxx seconds or so) for nearly three to five minutes or until it reaches 140 degrees on an instant read thermometer. NOTE: If y'all practise non accept an instant read thermometer, merely oestrus the mixture until it feels squeamish as well as warm (not hot) and y'all tin give the sack no longer experience that grainy texture when y'all press or hence of it betwixt your fingers. Remove from heat.

Pour the warmed egg white - carbohydrate mixture into the bowl of your stand upwardly mixer as well as attach the wire whisk. Beat the mixture on medium high for five to vii minutes or until the mixture forms a thick as well as fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the exterior of the bowl accept cooled downward to room temperature.

Stop the mixer as well as alter to the paddle attachment. With your stand upwardly mixer at medium speed, start adding the ROOM TEMPERATURE butter, ii tablespoons at a time, beating xx to xxx seconds afterward each addition. Stop the mixer occasionally as well as scrape downward the sides to brand certain everything is mixing well.

After you have added all of the butter, add the extracts as well as musical rhythm out on medium high until low-cal as well as fluffy (another infinitesimal or two). Use immediately.

TIP: You desire the butter to move at room temperature but non super soft/melty(very important). I cubed the butter when it was COLD as well as and hence permit it sit down on the counter for an lx minutes to insure it would move at room temperature (of course of report that depends on how warm your work solid is). Do NOT warm upwardly your butter inwards the microwave.

This frosting is a dream to move with!!! It is EXCELLENT for borders as well as cut back move (it is VERY stable) as well as it is real forgiving when doing apartment move (smooths easily amongst a knife).

NOTE: If y'all firstly adding your butter every bit good early on (while the meringue is all the same every bit good warm), the frosting volition split or hold off curdled. Don't panic, merely drib dead on beating on medium high as well as it volition eventually come upwardly dorsum together as well as whip upwardly correctly, I promise!!

NOTE: Do non role SALTED butter, I tried that ane time as well as I was amazed how salty the frosting tasted!!!