Swiss Meringue Buttercream
This icing will blow away your guests with it's creaminess and melt-in-your mouth deliciousness! Best of all, you can use virtually any Bickford Flavor to make it your own! Recipe is adapted from this recipe from Handle the Heat where you can find a video and more tips for making Swiss Meringue Buttercream!
- 5 egg whites
- 1 1/4 c granulated sugar
- 3 sticks (3/4 cup) butter, in cubes and at room temperature
- 1/4 tsp salt
- Bickford Flavor(s) of choice (start with 1 tsp and increase as desired)
- Berries or mix-ins of choice
- Clean your mixing bowl and any utensils that will be touching the egg whites very well to ensure no grease is left on them.
- In a metal bowl or top pan of a double broiler, add egg whites and granulated sugar. Place over a double broiler pan or saucepan of simmering water. Note: the water should never reach the bottom of the pan/bowl.
- Whisk gently but constantly until the mixture reaches 140 degrees or the sugar has dissolved and the mixture is hot. Remove from heat and pour mixture into bowl of stand mixer.
- Using the whisk attachment, whip for about 7-10 minutes. The eggs should become thick, glossy, and the bottom of the bowl should no longer feel warm.
- Switch to the paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the salt and flavoring. Start with 1 tsp flavor and increase to desired intensity. Continuing to beat on low speed until well combined.
Makes about 5 cups of icing - enough icing to frost 24 cupcakes or a 2-layer 9" round cake.