Swiss Meringue Buttercream

Swiss Meringue Buttercream is great to get a really smooth-iced cake.

And it's easy to make.

However I find that it's not terribly heat stable. So you must ensure that the baked goods will have refrigeration or at least not be subjected to extremely hot and humid temps.

Italian Meringue Buttercream is more heat stable, but is a bit more involved to make.

With both types of buttercream (SMBC & IMBC) I find that over time, the flavor of the buttercream diminishes. So it's best to flavor the buttercream with the extract/liqueur/fruit puree, etc. just before you intend to use it.

Anyway, here's the recipe I use:


4 large egg whites (1/2 cup)
1 cup sugar (I add an extra 2 tbsp. sugar for extra sweetness)
pinch salt
12 ounces (3 sticks) unsalted butter, softened
flavoring

Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes.

Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine.

Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).

Flavorings:
Liqueur: 2 to 3 tablespoons liqueur such as Grand Marnier or dark or light rum
Lemon: 2 to 3 tablespoons lemon juice
Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum
Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10 ounce package of frozen raspberries plus several drops of red food coloring to retain pink color
Vanilla: 2 teaspoons pure vanilla extract

Source: Alas1119\

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