Swiss Meringue Buttercream Frosting

Everyone is familiar with commercial bakery "buttercream" which is commonly made alongside shortening in addition to it leaves a greasy or waxy celluloid inwards your mouth, yuck!!  Todays recipe is for a low-cal in addition to fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings in addition to it is slightly sweetness in addition to extremely stable.

 

The recipe has a few steps, but it is good worth the endeavor in addition to equally long equally you lot follow a few tips, it is NOT difficult to make.

5 egg whites (from large eggs)
1 1/4 cups granulated sugar
1 pound of UNSALTED sweetness cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites in addition to sugar in a drinking glass or metallic bowl (whisk together until good mixed) and house the bowl over a gently simmering pan of H2O (don't allow the bottom of the bowl affect the water).

Now hither is a tip; right afterward you lot mix the carbohydrate into the egg whites, press or therefore of the mixture betwixt your fingers and you lot volition experience a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every thirty seconds or so) for nearly three to v minutes or until it reaches 140 degrees on an instant read thermometer.  NOTE: If you lot practice non convey an instant read thermometer, but oestrus the mixture until it feels overnice in addition to warm (not hot) and you lot tin no longer experience that grainy texture when you lot press or therefore of it betwixt your fingers. Remove from heat.

Pour the warmed egg white - carbohydrate mixture into the bowl of your stand upwardly mixer in addition to attach the wire whisk. Beat the mixture on medium high for v to seven minutes or until the mixture forms a thick in addition to fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the exterior of the bowl convey cooled downwards to room temperature.

Stop the mixer in addition to alter to the paddle attachment. With your stand upwardly mixer at medium speed, start adding the ROOM TEMPERATURE butter, ii tablespoons at a time, beating xx to thirty seconds afterward each addition. Stop the mixer occasionally in addition to scrape downwards the sides to brand certain everything is mixing well.

After you have added all of the butter, add the extracts in addition to compaction on medium high until low-cal in addition to fluffy (another infinitesimal or two). Use immediately.

TIP: You desire the butter to hold out at room temperature but non super soft/melty(very important). I cubed the butter when it was COLD in addition to and then allow it sit down on the counter for an lx minutes to insure it would hold out at room temperature (of course of pedagogy that depends on how warm your describe of piece of occupation solid is). Do NOT warm upwardly your butter inwards the microwave.

This frosting is a dream to move with!!! It is EXCELLENT for borders in addition to cut move (it is VERY stable) in addition to it is real forgiving when doing apartment move (smooths easily alongside a knife).

 

NOTE:  If you lot get-go adding your butter likewise early on (while the meringue is yet likewise warm), the frosting volition split or hold off curdled.  Don't panic, but proceed beating on medium high in addition to it volition eventually come upwardly dorsum together in addition to whip upwardly correctly, I promise!!

NOTE: Do non role SALTED butter, I tried that ane time in addition to I was amazed how salty the frosting tasted!!!