| Vanilla Swiss Meringue Buttercream |
Author: Sweetapolita
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
makes 15 cups (enough to frost and fill approximately three 8″round cakes) This is more than enough for the cream puff cupcakes. The buttercream freezes well, so you can make the extra and save it for later.
Ingredients
- 16 large egg whites (30g each–total 450g, or 2 cups)
- 4 cups granulated sugar (800g)
- 5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes
- 30 ml (2 tablespoons) pure vanilla extract
- 1/4 tsp salt
Instructions
- Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).
- Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).
- Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
- Add vanilla and salt, mix well. If buttercream is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating until it reaches Use immediately, or refrigerate/freeze.
Recipe by Oven Love at https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/