Swiss Buttercream Frosting
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
6 cups
Ingredients
6 large egg whites, at room temperature
10 1/2 ounces (1 1/2 cup) granulated sugar
1 1/2 pounds (6 sticks) unsalted butter, chilled, cut into 1" pieces
1/2 tablespoon vanilla bean paste, vanilla extract, or almond extract
1/2 teaspoon fine kosher salt
10 1/2 ounces (1 1/2 cup) granulated sugar
1 1/2 pounds (6 sticks) unsalted butter, chilled, cut into 1" pieces
1/2 tablespoon vanilla bean paste, vanilla extract, or almond extract
1/2 teaspoon fine kosher salt
Procedure
Velvety smooth, buttercream is the king of frostings. This version is a Swiss meringue buttercream, which simply means that the egg whites and sugar are heated together before beating. The buttercream can also be flavored in many ways, which makes it very versatile. Any leftover frosting freezes beautifully; it simply needs to be thawed to room temperature and re-whipped to be used another day.
1. To the bowl of a stand mixer, add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place bowl with whites and sugar over simmering water and heat, whisking constantly, until mixture reaches 160°F (hot to the touch) on an instant-read thermometer. Remove mixture from heat and attach bowl to a stand mixer fitted with a whisk attachment. Whisk mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If mixture is warm, it will melt butter. Test temperature of meringue by touching the bottom exterior of bowl, it should feel room temperature.
2. Replace whisk attachment with paddle attachment. With mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding next. Halfway through adding butter, stop mixer and use a silicone spatula to scrape down sides of bowl thoroughly. Continue to whip until all butter has been added and mixture is velvety and smooth. Add vanilla bean paste and salt, whip to incorporate.
3. Keep buttercream in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let buttercream come to room temperature and re-whip in the mixer with paddle attachment before using.
Recipe variations:
Buttercream can be flavored with melted and cooled chocolate, pureed fruit, natural extracts, toasted nuts, and salted caramel. Flex your imagination, buttercream be flavored with almost anything.
1. To the bowl of a stand mixer, add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place bowl with whites and sugar over simmering water and heat, whisking constantly, until mixture reaches 160°F (hot to the touch) on an instant-read thermometer. Remove mixture from heat and attach bowl to a stand mixer fitted with a whisk attachment. Whisk mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If mixture is warm, it will melt butter. Test temperature of meringue by touching the bottom exterior of bowl, it should feel room temperature.
2. Replace whisk attachment with paddle attachment. With mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding next. Halfway through adding butter, stop mixer and use a silicone spatula to scrape down sides of bowl thoroughly. Continue to whip until all butter has been added and mixture is velvety and smooth. Add vanilla bean paste and salt, whip to incorporate.
3. Keep buttercream in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let buttercream come to room temperature and re-whip in the mixer with paddle attachment before using.
Recipe variations:
Buttercream can be flavored with melted and cooled chocolate, pureed fruit, natural extracts, toasted nuts, and salted caramel. Flex your imagination, buttercream be flavored with almost anything.
Swiss Buttercream Frosting
By Tested and Perfected in the Sur La Table Kitchen
Serves
6 cups
Ingredients
6 large egg whites, at room temperature
10 1/2 ounces (1 1/2 cup) granulated sugar
1 1/2 pounds (6 sticks) unsalted butter, chilled, cut into 1" pieces
1/2 tablespoon vanilla bean paste, vanilla extract, or almond extract
1/2 teaspoon fine kosher salt
10 1/2 ounces (1 1/2 cup) granulated sugar
1 1/2 pounds (6 sticks) unsalted butter, chilled, cut into 1" pieces
1/2 tablespoon vanilla bean paste, vanilla extract, or almond extract
1/2 teaspoon fine kosher salt
Procedure
Velvety smooth, buttercream is the king of frostings. This version is a Swiss meringue buttercream, which simply means that the egg whites and sugar are heated together before beating. The buttercream can also be flavored in many ways, which makes it very versatile. Any leftover frosting freezes beautifully; it simply needs to be thawed to room temperature and re-whipped to be used another day.
1. To the bowl of a stand mixer, add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place bowl with whites and sugar over simmering water and heat, whisking constantly, until mixture reaches 160°F (hot to the touch) on an instant-read thermometer. Remove mixture from heat and attach bowl to a stand mixer fitted with a whisk attachment. Whisk mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If mixture is warm, it will melt butter. Test temperature of meringue by touching the bottom exterior of bowl, it should feel room temperature.
2. Replace whisk attachment with paddle attachment. With mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding next. Halfway through adding butter, stop mixer and use a silicone spatula to scrape down sides of bowl thoroughly. Continue to whip until all butter has been added and mixture is velvety and smooth. Add vanilla bean paste and salt, whip to incorporate.
3. Keep buttercream in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let buttercream come to room temperature and re-whip in the mixer with paddle attachment before using.
Recipe variations:
Buttercream can be flavored with melted and cooled chocolate, pureed fruit, natural extracts, toasted nuts, and salted caramel. Flex your imagination, buttercream be flavored with almost anything.
1. To the bowl of a stand mixer, add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place bowl with whites and sugar over simmering water and heat, whisking constantly, until mixture reaches 160°F (hot to the touch) on an instant-read thermometer. Remove mixture from heat and attach bowl to a stand mixer fitted with a whisk attachment. Whisk mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If mixture is warm, it will melt butter. Test temperature of meringue by touching the bottom exterior of bowl, it should feel room temperature.
2. Replace whisk attachment with paddle attachment. With mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding next. Halfway through adding butter, stop mixer and use a silicone spatula to scrape down sides of bowl thoroughly. Continue to whip until all butter has been added and mixture is velvety and smooth. Add vanilla bean paste and salt, whip to incorporate.
3. Keep buttercream in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let buttercream come to room temperature and re-whip in the mixer with paddle attachment before using.
Recipe variations:
Buttercream can be flavored with melted and cooled chocolate, pureed fruit, natural extracts, toasted nuts, and salted caramel. Flex your imagination, buttercream be flavored with almost anything.