A rich and smooth buttercream that focus on flavor as opposed to the overly sweetness of the traditional American version.
Prepare: 30 minutesmins
Bake: 15 minutesmins
Total Time: 45 minutesmins
Servings: 12
Ingredients
1cup(226g) softened butter
½cup(120g) sugar
2large(60g) egg whites
1tsp(5mL) vanilla extract
½tsp(2g) salt
Instructions
In a sauce pan, bring water to a low simmer. In a heat proof bowl, add the egg whites, salt and sugar and place bowl on top of pan. Heat the mixture, constantly stirring until mixture gets up to 160F (71C.)
Remove from heat and with an electric mixer, beat until the egg whites turn glossy and the temperature of the Swiss meringue is no longer warm to the touch.
Start adding butter, 1 tablespoon at a time. If mix becomes soupy, do not add more butter. Allow mixture to cool a little longer. Once all the butter is added, add vanilla and mix until just combined.
Notes
Egg whites should be brought up to at least 144 - 149F (63 - 65C) according to the egg safety center. By going up to 160F (71C) you are taking even a less risk but the eggs can cook easily if you don't consistently stir them at the end.The frosting must be stored in a refrigerator and not left at room temperature longer than 2 hours. Any leftovers left at room temperature longer than two hours must be discarded. Remove from fridge 20-30 minutes before serving for best texture.