Swiss Meringue Buttercream
Swiss Meringue buttercream is a nice light and airy icing which is much less sweet than traditional buttercream and while it is a bit more tedious to make, it is well worth it!
- 5 large egg whites (see Tip below)
- 1 1/4c sugar OR castor sugar (also known as Berry or Fruit sugar but not icing sugar)
- 2 c butter (4 sticks) cut into pieces and room temperature
- 1 tsp vanilla
Transfer to your mixer and with the whisk attachment, beat on low gradually increasing speed to high. Mix until stiff, glossy peaks form in about 10 minutes.
Reduce to low speed and add the butter in increments, beating until smooth. Add the vanilla until incorporated.
Variations can easily be made by adding fresh fruit such as strawberries or even jam to add flavour and this icing is also easily coloured to suit what you need.
Tip: Meringue buttercream can be stored in an airtight container in the fridge for up to one week or frozen for up to 4 months. When ready to use, bring to room temperature and whisk again with the mixer for about 15 minutes.
Tip: Use pasteurized egg whites (in the carton) as this is easier, safer and doesn’t waste yolks. The carton of egg whites is more food safe as it is pasteurized so no need to worry about cakes left out of the fridge. 1 large egg white = approx 2 tbsps.
Tip: If using unpasteurized egg whites (those in the shell) make sure that the egg/sugar mix reaches 160 degrees when heating to ensure food safety. The mix will also have to be cooled slightly before adding the butter. If you accidentally add the butter too soon and it melts a bit and separates, all is not lost — just keep mixing until it all reincorporates.