Swiss Buttercream

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🥘 Ingredients

  • egg whites
    10 oz
  • kosher salt
    1/2 tsp
  • sugar
    10 oz
  • unsalted butter
    2 lb
  • vanilla bean
    1
  • vanilla extract
  1. 1
    Combine egg whites , sugar , kosher salt , and vanilla bean (scrapings) in a clean bowl.
    egg whites: 10 oz, sugar: 10 oz, kosher salt: 1/2 tsp, vanilla bean: 1
  2. 2
    Set the bowl over a pan of water.
  3. 3
    Turn the heat on medium low.
  4. 4
    Whisk frequently to prevent an egg white omelet forming on the sides.
  5. 5
    Aim to get the mixture to at least 145°.
  6. 6
    If your egg whites are at room temperature, this won’t take very long.
  7. 7
    When the mixture is sufficiently hot, remove from the heat.
  8. 8
    Use the whisk attachment to whip on medium high speed until the mixture has doubled in volume and turned snowy white.
  9. 9
    Continue whipping until the meringue is cool.
  10. 10
    You want the bowl to feel perfectly cool to the touch with no trace of warmth.
  11. 11
    If you are using a glass or ceramic bowl, transfer the meringue to a new bowl before proceeding or continue mixing until the bowl itself is cool.
  12. 12
    Turn the mixer down to medium-low.
  13. 13
    Begin adding in unsalted butter (cut into 2” chunks and softened to a spreadable state), one chunk at a time.
    unsalted butter: 2 lb
  14. 14
    By the time you’ve added all the butter, you may need to scrape down the bowl to fully incorporate any butter or meringue that’s stuck at the sides.
  15. 15
    Finally, splash in some vanilla extract .
    vanilla extract
  16. 16
    Just keep adding a 1/4 teaspoon at a time until it suits your tastes.
  17. 17
    The buttercream freezes beautifully.