Easy Buttercream Frosting Based On Swiss Meringue
Light and Delicious Swiss Meringue Buttercream
This easy buttercream frosting is just perfect. I discovered it when I needed to bake a perfect blue cake for my son’s fountain pen party at school. This Swiss buttercream is ideal if you need to make vivid colors. The regular buttercreams are all made from egg yolks, which are all yellow and make the buttercream slightly yellow or even slightly orange. This Swiss buttercream is as white as you can get using good butter. I use organic butter which is slightly yellow, but since you have a lot of meringue, the buttercream ends up white anyway. I made it with vanilla essence and with lemon curd and in both cases I ended up with white frosting. It was easy to color and the end result was great. I strongly recommend this easy buttercream frosting for anybody that needs a colorful cake, such as a birthday cake for kids. I hope that you will enjoy this Swiss meringue buttercream as much as I have.
Easy Buttercream Frosting
For the Swiss meringue buttercream:
• 5 large egg whites
• 1 cup and 2 tablespoons of sugar (230 g)
• Pinch of salt (you can leave it out)
• 1 lb (454 g) of room temperature butter
• 2 teaspoons of vanilla extract
• 3 fl. oz. (90 g) of liqueur such as Mandarine Napoleon, Grand Marnier, or strong coffee
• 5 oz of melted and cooled bittersweet chocolate (60% cocoa)
• 6 oz. of melted and cooled white chocolate (good quality)
• ¾ cup of lightly sweetened strawberry or raspberry puree or orange, passion, lemon, or lime curd
How to prepare the meringue buttercream:
• Set your mixing bowl with the sugar and the egg whites on top of simmering water.
• Using a hand held mixer, mix the egg whites on low setting until the egg white mixture reaches 160°F.
• Remove the meringue from the heat and whip on high speed until it cools down to room temperature. I use my regular mixing bowl which I then attach to my table top mixer and let it run for about 10 minutes to cool off the meringue.
• Once the meringue is cooled off, lower the speed to ¾ of full power and add 2 tablespoons at a time, adding more once each addition has been incorporated. If frosting looks soupy or curdled, set the mixing on high and wait until it is smooth again. This might take 5 minutes. Lower the speed and continue adding the butter. I never had a problem with it, but just in case, if that happens to you, you know what to do. Continue adding the butter until it is all gone. Add the desired flavoring, and you are done.
• This easy buttercream frosting can be frozen for up to 6 months or 10 days refrigerated. Before using it, you need to bring it to room temperature and beat it for about 5 minutes to restore texture.
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