Swiss Meringue Buttercream
- Swiss Meringue Buttercream
- You can also use pasteurized egg whites in a carton.
- Makes 10 cups of buttercream
- 12 egg whites (1 1/2 cups egg whites) room temperature
- 3 cups sugar
- ½ teaspoon salt
- 10 sticks - (5 cups) unsalted butter, room temperature, cut into cubes
- 1 tablespoon vanilla
- 2 teaspoons almond extract
- Add egg whites and sugar to an electric mixer bowl, and place over a pot of simmering water (not boiling), without the bottom of the bowl touching the water. Whisk constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. Remove bowl and place on mixer stand.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and with the mixer on low speed, add salt and mix. Add butter cubes, one at a time until incorporated, and mix until it has reached a silky smooth texture (if mixture curdles, keep mixing and it will come back to smooth). If mixture is too runny at this point, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and continue to beat on low speed until well combined.
- Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
- You can freeze buttercream for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
- If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.