Swiss Meringue Buttercream

Craving a not so sweet frosting today, I decided to attempt a Swiss Meringue Buttercream. I thought I’d give Martha’s website another go and see if I could find a scrumptious recipe. Low and behold I did!

I decided to use a box chocolate cake mix, its the easiest and quite frankly I haven’t found a cake recipe yet that beats a Betty’s Moist Deluxe Cake. This Swiss Meringue Buttercream frosting is light, fluffy and not overly sweet. It’s not a recipe I’d recommend if you’re looking for a rich frosting, because its far from rich. I also wouldn’t recommend this recipe if you don’t have a stand mixer, because you end up mixing this for about 20 minutes total. Considering the recipe makes enough to frost 200 cakes, ok ok maybe only 100…….I cut the recipe in half which made just enough to frost two dozen cupcakes.

Swiss Meringue Buttercream
Makes about 9 cups

2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
   
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
   
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
   
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

recipe found at www.marthastewart.com