Swiss meringue buttercream is not
for the faint of heart. Lots of people seem to find it difficult, but there is
plenty of help too if you run into trouble. Some bloggers list endless do’s and
don’ts. My advice is don’t think you know better, just follow the recipe. Be
organized and clean and it will work for you. This is the most luxurious, silky
smooth buttercream imaginable.
5 egg whites
1 1/2 cups sugar
2 cups unsalted butter
1/4 tsp salt
3/4 cup white chocolate
- Cube the butter first and set aside.
- Meanwhile melt the white chocolate in a microwave at 15 seconds intervals, stirring after each until melted.
- Cool the chocolate to room temperature.
- Combine the egg whites sugar and salt in the bowl of a stand mixer.
- Place the bowl over pot of simmering water so the water does not touch the bottom of the bowl.
- Whisk the egg whites until just hot to the touch.
- Set the mixer on high and whip the egg whites until thick and cooled down to room temperature. This should take 5 minutes or longer.
- Turn the mixer speed down to medium and using a spoon, add the butter one cube at the time. Make sure the butter is fully incorporated before adding the next one.
- Add the melted room temperature white chocolate and vanilla and mix to combine, [don’t beat] until smooth.
- If the icing is too runny, refrigerate briefly until it thickens.
