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Frosting: Swiss Buttercream

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"Swiss meringue is named for the meringue-making technique of beating egg whites and sugar over simmering water. This smooth and creamy frosting has one distinct advantage over Italian buttercream — it pipes just as nicely but it's a bit simpler to make, as there's no pouring of a hot sugar syrup required."

List of Ingredients

â—¦ 3 large egg whites, at room temperature
â—¦ 1¼ cups sugar
â—¦ â…› teaspoon salt
â—¦ 32 tablespoons (4 sticks) unsalted butter, at room temperature (at least 65° F)
â—¦ 1 to 2 teaspoons vanilla extract or flavoring of your choice)


Recipe

In the bowl of a stand mixer, combine the egg whites, sugar, and salt.

Place over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161° F on a digital thermometer. Attach the bowl to your mixer and beat the meringue with the whisk attachment until it's stiff.

Add the butter a few tablespoons at a time, with the mixer running. Let each blob of butter get completely mixed in before adding the next. Once half the butter is in the bowl, stop and scrape the sides and bottom to make sure all the meringue is getting incorporated. Then finish adding the rest of the butter. Beat in the flavoring of your choice. If the frosting seems soft, chill for 15 minutes before using. Store for up to 6 months in the freezer, or up to 1 week in the refrigerator.


Makes 5 cups
(enough to fill and frost a 2- or 3-layer cake or 24 cupcakes.)