No Fail Swiss Meringue Buttercream Recipe

 My friend Julie asked if I could give her my Swiss Meringue recipe so I thought I would share it with all of you.  This is a pretty standard Swiss Meringue with some of my own notes added.  Swiss Meringue can be a little intimidating because it has a tendency to separate and look like it is curdled and totally ruined.  The first time I made this butter cream I almost threw the whole thing in the trash because it completely separated.  But never fear....all you have to do is BEAT IT in to SUBMISSION! If you just keep beating the frosting it will come right back together to the light silky yummy consistency it is supposed be.  I love the consistency of Swiss Meringue butter cream it is lighter and less sweet than American butter cream.  So without any further rambling from here is the recipe....

Swiss Meringue Butter Cream
This recipe makes enough frosting for a 9 inch 2 layer cake or 2 dozen cupcakes and can easily be doubled.

Ingredients
5 large egg whites
1 1/4 cups granulated sugar
3 sticks of butter or 1 1/2 cups if you use unsalted butter add 1/4 tsp fine salt (must be room temp)
2 teaspoons pure vanilla extract

Directions
Wipe out the bowl of your electric mixer and the bowl you plan on using to double boil to remove any trace of grease. Place bowl over sauce pan of simmering water. Try not to let the bowl touch the water.
Add your egg whites and sugar to the bowl, whisking gently but constantly, until the temperature reaches 140F, or until the sugar is completely dissolved and egg whites are hot.
Pour the hot mixture into the bowl attached to your mixer. Use the whisk attachment and whip until the meringue is thick and glossy, and the bottom of the bowl no longer feels warm, about 7-10 min.
Switch over to the paddle attachment, and lower the speed. Then add your butter stick one at a time. It is essential that the butter is at room temperature. Continue beating until it has reached a silky smooth texture. This is where it might curdle on you. If  it does turn up your mixer a little bit and just keep on beating it...it may take a few minutes but it will come back together if you beat it long enough!
Add the vanilla and salt if needed, and continue to beat on low speed until well combined.  If you have a flavour or puree add it in now.  The butter cream should be a silky smooth texture.

To Store
Keep in an airtight container for up to a week or the freezer for up to 2 months. When ready to use, bring to room temperature then rewhip.  You can not use it with out rewhipping.

Fondant
To use under fondant frost the cake as smooth as possible then place in refrigerator until the butter cream has hardened before you cover it with the fondant while the cake and icing are still cold.


I hope you like this recipe...more recipes and tips coming soon!  Please follow my blog!