1: 2: 3: SWISS MERINGUE BUTTERCREAM

1: 2: 3: Swiss Meringue Buttercream image

Provided by Dyenana

Categories Dessert

Time 20m

Yield 8 cups

Number Of Ingredients 4

1/2 cup egg white
1 cup granulated sugar
1 1/2 cups unsalted butter, cut into cubes
1 pinch salt

Steps:

Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer. If the sugar is not completely melted, your final product will be grainy.
Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes. Continue beating until stiff, glossy peaks form. Meringue will be white with a bright sheen AND very sticky.
Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition. If the meringue is not cool enough it will completely melt the butter.
Continue beating till all the butter is incorporated. At one point the mixture will look "broken" looking watery and separated like curdled milk. Continue mixing it will all come together I promise.
Beat in vanilla or other flavorings or color paste. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Nutrition Facts : Calories 409.8, Fat 34.5, SaturatedFat 21.9, Cholesterol 91.5, Sodium 49.5, Carbohydrate 25.1, Sugar 25.1, Protein 2