Swiss Meringue Buttercream
Swiss Meringue Buttercream is the perfect frosting for you cakes. It is notoverly sweet and very smooth, perfect for any cake!
Prep:
15
minutes
Cook:
minutes
TOtal:
15
minutes
Ingredients
- 1 pound butter, room temperature and soft
- 12 ounces sugar
- 6 ounces egg whites
- 12 ounces shortening
- 1 pound powdered sugar
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Combine the egg whites and sugar in your mixing bowl. You heat it over a pot of hot water so that the steam warms the mixture. It should reach about 140 degrees F, but I never check the temperature. I will feel the mixture for the sugar to be dissolved. Just rub the mixture between your fingers, and when you don’t feel the grittiness of thesugar, it’s all done.
- Use a whisk attachment and whip the egg white/sugar combo on high until it reaches a medium-stiff peak.
- Switch out the whisk attachment for a paddle attachment. Have the mixer on a medium speed and start adding the room temperature butter in small chunks.
- After the butter has been added, start adding the shortening. Once that is all added, turn the mixer on high until everything is well combined.
- Turn the mixer on low and add the powdered sugar slowly.
- Add the vanilla and salt. Once the powdered sugar is incorporated, turn the mixer on high to get the frosting smooth.
- If you aren’t using the buttercream for a while, refrigerate it, then take it out a few hours before you need to use it.
