Vanilla Swiss Meringue Buttercream

(Makes approximately 1.5 cups of frosting)

Perfect vanilla Swiss Meringue Buttercream recipe! Smooth, creamy frosting for cakes, cupcakes, and cookie cakes. Easy step-by-step guide.

Yields: About 3 cups of buttercream

Servings: Enough to fill about 20-24 macarons or frost 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• two large egg whites (approximately 70 grams)

• 133 grams of granulated sugar

• 170 grams of unsalted butter

• 1 tsp vanilla extract

Instructions:

1. Prepare the Double Boiler:

• In a medium-sized heatproof bowl, combine the egg whites and granulated sugar.

• Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.

2. Heat the Egg Whites and Sugar:

• Whisk the egg whites and sugar until the sugar has completely dissolved and the mixture is warm.

• Rub a small amount of the mixture between your fingers to check if the sugar is dissolved. If you feel any grains of sugar, continue heating and whisking until the mixture is completely smooth. Heat to 160. 3. Whip the Egg Whites:

• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

• Beat on medium-high speed until stiff, glossy peaks form, excellent, and the bowl feels cool to the touch (about 12 minutes).

4. Add the Vanilla:

Once the buttercream is smooth, mix the vanilla extract until well combined.

5. Add the Butter:

• Switch to the paddle attachment.

• Add the butter a few tablespoons at a time, mixing well after each addition with the mixer on low speed.

• Continue beating until the butter is fully incorporated and the mixture is smooth and creamy. This may take a few minutes. 6. Add Food Coloring (Optional):
  

• If you want to colour your buttercream, add gel food colouring at this stage. Gel food colouring is recommended as it incorporates well and provides vibrant colours without altering the consistency of the buttercream. Start with a small amount and mix thoroughly, adding more until you reach the desired colour. 7. Adjusting Consistency:

• If the buttercream is too soft, refrigerate it for 10-15 minutes, then beat it again until it reaches the desired consistency.

• If it looks curdled or soupy, keep beating until it comes together. The butter may have been too cold or warm; continue mixing, and it should smooth out.

Tips:

• Make sure the butter is at room temperature but not too soft.

• Ensure no traces of egg yolk are in the egg whites to achieve stiff peaks.

• If your kitchen is warm, you may need to chill the mixing bowl slightly before adding the butter.

This buttercream is excellent for adding to your cookie cake. It provides a delicious and smooth frosting that perfectly complements the cookie's texture.

Your Vanilla Swiss Meringue Buttercream is now ready to use!

Enjoy it as a delicious frosting for cakes, cupcakes, cookie cakes, or any dessert you choose.