Swill Meringue Buttercream
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Swill Meringue Buttercream
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| Servings | Prep Time |
| 5 cups | 30 minutes |
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Ingredients
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- 1 pound butter(4 sticks) cut into tablespoon size, use at room temperature
- 1 1/2 teaspoons vanilla
- pinch salt
for Chocolate variation:
- 4 1/2 ounces chocolate chipsmelted and cooled
for Coffee variation:
- 2 tablespoons instant espresso powder
for Raspberry variation:
- 1 6 ounce container fresh raspberries
Instructions
- Combine egg whites, sugar, and salt in a heatproof bowl, set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved ( the mixture should feel completely smooth when rubbed between your fingertips.)
- Using electric mixer fitted with a whisk attachment, and starting on a low setting beat the mixture gradually increasing the speed to medium high until stiff (but not dry) peaks form. Continue mixing until the mixtures is fluffy and glossy, and completely cool. Test by touching the bottom of the bowl. ( This could take about 10 minutes)
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment to the mixer and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a spatula and continue beating until the frosting is completely smooth.
for Chocolate variation:
- Using a spatula fold in 4 1/2 ounces melted chocolate chips into buttercream mixture along with vanilla extract.
for Coffee variation:
- Mix 2 tablespoons good quality instant espresso powder, (do not use instant coffee) with the vanilla extract.
for Raspberry variation:
- Beat in 1 container fresh raspberries (or other berries) after all butter has been added and buttercream is streaky (do not overbeat)