Makes delicious silky smooth buttercream, suitable as a cake filling, frosting and piped flowers.
Place egg whites (4egg whites/120grams) and the sugar (1cup granulated sugar) a pinch of salt, and cream of tartar (1/2tsp, optional) into a clean bowl of your mixer. Place the bowl over a pot of simmering water, whisking gently continuously.
Heat will gradually dissolve all of the sugar. To check if all of the sugar is dissolved rub the mixture between your fingers. It no more graininess is present sugar is dissolved.
Mixture will take on a soapy appearance. Goal is to dissolve the sugar and bring the egg whites to a safe temperature for use.
Attach a candy thermometer and stir with a whisk until the thermometer reads 160-170F.
Place the bowl on a stand mixer and beat start beating on medium and gradually increase to mediun high. Beat till stiff and shiny peaks are formed and sides of the bowl are lukewarm to the touch.
Don't worry if the mixture curdles a little, turn the mixer on medium high and beat until you have a silky buttercream.
Add Vanilla Extract (1 tbsp) and beat the buttercream for a few more minutes, until well combined.
Can I use this Buttercream in the Summer?
If using in the heat of the summer, you can substitute some of the butter for shortening. This buttercream can hold up to better in hotter temperatures. I personally try to avoid using traditional shortening. You can try using other better for your shortenings that are available. Use 1:1, 1:2 or 1:3 ratios of shortening to butter.
Remember butter starts to melt at 89F, 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.
Swiss Buttercream Flavors
Recipe by Hanielas.com