~Swiss Buttercream~

This buttercream was used to make the Ballerina Ruffle Cake

Swiss Buttercream

4stick/ one pound of butter at room temp.(1stick of butter is 113grams)
4 egg whites(1egg white is approximately 30grams)
1 cup granulated sugar
pinch of salt

• Place the egg whites and the sugar in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use
• Once the egg whites are too hot to touch, continue whisking for 3 more minutes
• Remove from heat and immediately put your bowl on a stand mixer and beat it on high
• In the meanwhile cut up  room temperature butter into cubes.
• When meringue is ready, you are looking for stiff peaks, when you touch the sides of the bowl they should be  warm to lukewarm,  turn the mixer on low, and slowly add chunks of room temperature butter.
• Don't worry if the mixture curdles a little, turn the mixer on medium high and beat until you have a silky buttercream .
• Add 2 tsp pure vanilla extract and  beat the buttercream  for a few more minutes, until well combined
• This buttercream can be stored at room temperature for a couple of days,or refrigerated for a week, or frozen for up to 3 months. Bring it to room temperature and re-whip it prior using.
  Tips
  
  
  To further stabilize this buttercream I recommend adding 1tbl of meringue powder, especially in the hot weather. 
  Remember butter starts to melt at  82.4F -96.8F (26-36C), so if you are planning to make this buttercream in the heat of the Summer, consider  cake, or cupcake display inside, in the air conditioned area.
  
  

  Flavors: you can  flavor your buttercream with other extracts as well
  
  
  
   
  
  
   
  
  
  
  
  
  

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