Swiss meringue buttercream is so decadent. It's a little more time consuming than regular American buttercream. However, if you have the extra time I highly recommend it. It takes about 25 minutes to make. If you have a stand mixer, it will make the job sooooooo much easier. I'm using a hand mixer, because that's what I have, and it works just as well. It's just a little more labor intensive.
- 6 large egg whites
- 1 and 3/4 cups of granulated sugar
- 1 tablespoon of vanilla extract
- 3 sticks of salted butter
First you'll need to make sure you have a very clean bowl to heat your eggs and sugar in. We'll be making a double boiler, but make sure to clean your bowl, twice. And then wipe it out with lemon juice, just to be sure there is NOTHING in the bowl. I'm using 2 bowls so I had to clean both like this. One for the top of the double boiler, and one for mixing. Check out that shine!
You'll need to set your double boiler up. Take a pot, which ever one that your bowl fits over snugly will do. You need to add water, but not too much, You don't want the water to touch the underside of your bowl, or you'll end up with scrambled egg whites.
Bring the water to a boil.
Place your very clean and shiny bowl over the top of the boiling water.
Add in your egg whites. (I have been known to cheat and use the egg beaters all egg whites, and it works just as well)
And add in the 1 and 3/4 cups of granulated sugar.
Whisk together, gently until all of the sugar has dissolved. It usually takes 4 to 5 minutes.
This is how it looks once it's all dissolved. It'll will be glossy. It will also be HOT, so take care when you lift the bowl from the pot of boiling water. Lift it away from you, and use pot holders.
Transfer it to the mixing bowl, very carefully.
And start mixing. This stage can take 7 to 10 minutes. You need to whip the egg whites and sugar until its much bigger in size and glossy. If you're using a stand mixer, this will be a lot easier.
Once it's almost iridescent and has gotten quite a bit of volume from the whipping start adding in the butter, a pat at a time until all 3 sticks of the butter have been incorporated. Continue mixing on low speed while adding in the butter.
Add in the vanilla about halfway through adding the butter, or you can add it at the end, if you've forgotten.
Continue mixing on low for about 5 minutes more. If it's still a bit runny, stick it in the fridge for 15 minutes or so, then take it out and whip it up for 5 or so minutes more. Until it has the consistency that you like.
Once you take it out of the fridge, and re mix it should set up really nicely. It will be shiny and Oh so yummy.
And that's it. It should keep in the fridge sealed in a bowl with a lid for about a month.