Swiss Buttercream

This is one of our all-time favourite frostings. Swiss buttercream is glossy and holds its shape well and, while it’s rich-tasting, the egg whites keep the texture light.

MAKES: about 4 cups

PREP TIME: 15 minutes

COOKING TIME: about 5 minutes

COOLING TIME: about 10 minutes

INGREDIENTS:

• 1 ¾ cups granulated sugar
• 6 egg whites
• 1 ½ cups unsalted butter, cut into small pieces and softened
• 2 Tbsp vanilla extract

INSTRUCTIONS:

1.  In a large heatproof bowl set over a saucepan of simmering water, whisk together the sugar and egg whites until the sugar has dissolved, about 5 minutes. Test to see if the sugar has dissolved by rubbing a little of the mixture between your fingers; when it no longer feels gritty, it’s ready.
2.  Remove the bowl from the heat and, using an electric mixer on high speed, beat the sugar mixture until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
3.  Lower the speed to medium and beat in the butter one piece at a time, beating well after each addition. Beat in the vanilla extract.
4.  Increase the speed to high, then beat until the buttercream thickens and begins to hold its shape. If it doesn’t thicken, put the bowl in the fridge for 20 minutes, then beat the buttercream on medium speed until thickened. (The buttercream can be refrigerated in an airtight container for up to 5 days. Let it come to room can be refrigerated in an airtight container for up to 5 days. Let it come to room temperature before using.)

CHANGE IT UP

CHOCOLATE SWISS BUTTERCREAM

• In a small bowl set over a saucepan of hot, not boiling, water, melt 8 oz chopped semi sweet chocolate. Stir until smooth, then let cool to room temperature. Fold into the buttercream after beating it in Step 4.

PEANUT BUTTER SWISS BUTTERCREAM

•  Beat ¾ cup smooth peanut butter (not old-fashioned or all-natural) and a pinch of fine sea salt into the buttercream after beating it in Step 4.

STRAWBERRY SWISS BUTTERCREAM

• Beat 2 to 4 tablespoonfuls of fresh strawberry purée (according to taste) into the buttercream after beating it in Step 4.