1. Egg whites (8oz)
2. Sugar (16oz)
3. Butter (unsalted, 24oz)
Directions:
1. add a dash of salt to egg whites. beat for 30 seconds. place over a double broiler. pasteurize egg whites adding sugar 1/2 cup at a time. gently whip with whisk until the egg whites no longer feel grainy when rubbed between fingertips.
2. use whisk attachment and whip on medium high until the bowl is cool to the touch (approx 5+ minutes)
3. Cut up cold but not hard butter and slowly add to meringue.
4. using paddle attachment, mix butter into meringue on medium high. the icing might go through a couple of strange stages (i.e. soupy and/or curdled) but keep mixing until you hear the "slapping" sound. that is when your buttercream is ready.
5. add vanilla (i use 2 tsp) and any needed coloring (make sure it's gel/paste). beat for another minute. ta da! smooth, silky, not too sweet, Swiss Meringue Buttercream icing! :)
6 reviews:
I have learned after many sticks of butter and many eggwhites that this recipe does NOT work at high altitudes! It never sets up, it just stays at the curdled state. But it works like a charm for my mom every single time, there in TX. Sometimes I hate having to adjust all my recipes for high altitude, especially when I haven't a clue what to do to make it better, as in this case. Any suggestions?
maybe try "Pie in the Sky: Succesful Baking at High Altitudes" by Susan Purdy... go here http://highaltitudebaking.com/index.htm
Are you ready for a September order? :)
girl, you KNOW i would travel to the Sahara Desert just to make your cake!!!!!!!! :)
♥ Dana....I DID IT!!!
I did half the recipe AND did it with a hand mixer...whew!
It is going on a Carrot Cake I am making for my Dad to celebrate his "last day of cancer treatment"
:)
♥Thanks for always sharing you recipes!
B.B.
that's AWESOME!!!! :)
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