1/2tspcream of tartar(optional), or use 1tsp vinegar or strained lemon juice
4sticks unsalted butter at room temperature 1 stick of butter is 113grams
1tbsp Vanilla Extract
Candy Thermometer
Instructions
SWISS BUTTERCREAM RECIPE
Swiss Meringue
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.
Remove the bowl from the pot.
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.
Swiss Meringue Buttercream
Gradually add room temperature butter, beating well after each addition.
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.
Notes
Storage
This buttercream can be stored at room temperature for up to 1-2 days.
Refrigerate for 2 weeks.
Frozen for up to 3 months.
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 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 summer heat, consider cake, or cupcake display inside, in the air-conditioned area.Swiss Buttercream Flavors
Chocolate Swiss Buttercream: add 1/2 cup melted and cooled chocolate and 1/2 cup sifted dark cocoa powder.
Chocolate Swiss Buttercream: add 1 cup melted and cooled chocolate. 1/2lb (228grams) of chocolate yields about 1 cup of melted chocolate
Caramel Swiss Buttercream: add 3/4 cup to 1 cup thick caramel sauce or dulce de leche.
Coffee Swiss Buttercream: dissolve 2tbl espresso powder in 2tbl warm water. Let cool and beat into the buttercream.
Lemon Swiss Buttercream: beat in 3/4 cup to 1 cup thick lemon curd, homemade or store-bought.
Strawberry Swiss Buttercream: beat in 3/4 cup to 1 cup thick sweetened strawberry puree, strawberry jam, or fruit cake filling.