· 5 large egg whites
· 1 and ½ cups granulated sugar
· 2 cups unsalted butter at room temperature (I take my butter out of the fridge 1.5 hours before using in my recipe)
· 3 teaspoons of pure vanilla extract
1. Wipe down the bowl of your electric stand mixing bowl, the whisk attachment and the paddle attachment with a small amount of white vinegar.
2. Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Place your mixing bowl from your electric stand mixer on top of the pot of water (only if your bowl is glass or metal) Do not let the water touch the base of the bowl. Put your egg whites and sugar in your bowl and give them a whisk to combine.
3. Heat the mixture over medium heat stirring constantly (I like to stir using a heat proof spatula to better control the mixture. Make sure to push the mixture off the sides of the bowl to avoid stray granules from ending up in your buttercream) until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips. The mixture will be hot but should not burn you.
4. Transfer the mixing bowl to the base of your electric stand mixer with the whisk attachment in place and whisk on high. Continue to whisk until the outside of your mixing bowl is no longer warm and you’ve achieved moderate to stiff peaks in your meringue. This can take between 8-12 minutes. If you achieve moderate to stiff peaks before the outside of the mixing bowl is room temperature, take an ice pack, bag of frozen peas or cold cloth and wrap it around the outside of the mixing bowl as you continue to whip your meringue. This will help it cool more quickly.
5. One your meringue has reached room temperature, swap out the whisk attachment for the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2 tbsp in size) one at a time, allowing each to be incorporated before the next addition.
6. Scrape down the sides of your bowl making sure to get the very bottom of the bowl, turn mixer to low speed and add in your vanilla.
7. Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth. Scrape down the sides of the mixing bowl.
8. Turn the mixer onto low speed for 10 minutes. This helps to remove air bubbles that may have formed when whipping your buttercream.
9. Remove the mixing bowl from the mixer and use a spatula to push the buttercream into the sides of the bowl. This helps remove any remaining air bubbles.
Keywords: swiss meringue buttercream