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Frosting: Swiss Meringue Buttercream Frosting

Source of Recipe


From "The Sweeter Side of Amy's Bread" by Amy Scherber



List of Ingredients



• 1-3/8 cups unsalted butter, slightly softened
  
• 1/3 cup plus 1 Tbsp shortening
  
• 1½ cups sugar
  
• 5 large egg whites
  
• 2 Tbsp light corn syrup
  
• ¼ tsp kosher salt
  
• 1¼ tsp vanilla extract
  






Instructions



1. In mixing bowl, with electric mixer with a paddle attachment, cream butter and shortening for a couple of minutes. Scrape this into a different bowl and set aside. Clean mixing bowl to use for egg whites.
   
   
2. Combine sugar, egg whites, corn syrup and salt in top pan of double boiler. Heat over simmering water, stirring frequently, until the sugar granules have dissolved and the food thermometer registers 140° F.
   
   
3. Transfer the whites to the clean mixing bowl. Using an electric mixer with a whip attachment, whip whites on medium or medium-high speed for 10 to 12 minutes. The mixture should be white and fluffy, and very thick. Add the butter mixture and the vanilla to the egg white mixture and whip again, on medium speed, until the frosting has a smooth, creamy, spreadable texture, almost like whipped cream, 1 to 2 minutes.
   
   Makes enough to fill and frost one 9-inch layer cake.