Cookbook:Swiss Meringue Buttercream

Swiss meringue buttercream is a variety of buttercream frosting. It is mildly sweet, and it can be used as a filling or frosting. It can also be used to make piped decorations.

Ingredients

 * 4 egg whites
 * 300 g white granulated or superfine sugar
 * 400 g unsalted butter, at room temperature and cut into small chunks
 * Flavorings/extracts, as desired

Procedure

 * 1) Combine the egg whites and sugar in a heat-proof bowl.
 * 2) Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
 * 3) Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
 * 4) With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
 * 5) Beat in any desired flavorings.
 * 6) Use buttercream as desired.

Notes, tips, and variations

 * If the butter is cold, it will not properly incorporate into the frosting.
 * The mixture may look like it is curdling partway through the butter addition—continue beating, and the mixture should come together.