Hi everyone. I love frosting. However, frosting comes in so many types and like so much in life, the effort you put in makes a big difference. The normal frosting that you can make in 2 minutes by mixing butter, confectioner sugar and milk to thin it out is too sweet, goopy and honestly not that good.  Buttercream on the other hand, is a whole different animal.  It’s smooth, perfectly balanced as far as sweetness, and a total game changer. And it only takes about 2o minutes. Let me show you how to make it.

     Remember those egg whites from the eggs we separated in the lemon custard recipe last week?  Put those in the bowl of your stand mixer or a different heat safe bowl.  Bring a medium sized pot of shallow water to a simmer. When it comes to a simmer put the bowl with the egg whites on top. Add the granulated sugar to that also.  Stir continuously until you can no longer feel the sugar when you stick your fingers in.  The egg whites will never get hot, just sightly warm so it’s safe to stick your fingers in there, I promise.  A lot of people put on a glove and mix the mixture with their hand so that they can feel what it is supposed to when its done.  That is too messy for me.  I prefer to just test it after a minute.  But it’s totally up to you. This recipe entails doing some things that you wouldn’t think would be good but you just have to trust me. It’ll be fine. 

    Take this off the heat and transfer it to your stand mixer or hand mixer. Next, beat this on high speed until it becomes thick and glossy. At this point add in you sifted confectioners sugar all at once.

    What you are doing is whipping air into the egg whites, creating a meringue.  When anything is added to this after it is whipped up it will knock some air out of it causing it to deflate a little.  When this happens don’t panic. Just keep whipping.  It’ll come back.  

     After that is incorperated you are going to add the butter and shortening.  This is the other time where i am going to tell you to do something where you think I am crazy but it’ll be ok trust me.  drop one stick at a time into the batter while it is mixing on low speed. I know what you are thinking. Aimee, the butter is just going to projectile out of the bowl. It won’t I promise. That’s what I thought when I first learned about this method. Do the same with the vegetable shortening.

   After incorporated, switch to a paddle attachment. On medium speed paddle this out of about 5 more minutes until totally smooth. If you are not using this right away, transfer it to an air tight container and store in the fridge for up to two weeks. 

Swiss Meringue Buttercream

Yield: 2 Cups

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

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Ingredients

• 6 Egg Whites
• 1/2 Cup Powdered Sugar
• 1 Cup of Granulated Sugar
• 1 Cup of Vegitable Shortening
• 3 Sticks of Unsalted Butter
• 1 TBSP of Vanilla Extract

Instructions

1. Bring a medium sized pot of shallow water to a simmer
2. Place the bowl of your stand mixer or a heat safe bowl on top of the simmering pot of water. Make sure the water does not touch the bottom of the bowl on top.
3. Add the egg whites and the sugar. Stir continuously so the egg whites don't cook. Keep stirring until you do not feel any more sugar granules between your fingers when you put your fingers in the mixture. This should take about 2-3 minutes. Remove from heat.
4. Transfer the bowl with the mixture to your stand mixer fitted with the whisk attachment. Whisk the mixture on high speed until it becomes thick and glossy, About 5-10 minutes. 
5. Add in the sifted powdered sugar and continue mixing with the whisk attachment on low speed until incorporated. 
6. Add in the butter one stick at a time. Just drop them in while mixing on high speed. Do the same with the shortening.
7. After everything is incorporated. Switch to a paddle attachment and mix this on medium speed until smooth. About 5 minutes. Enjoy this immediately or store in the fridge for up to two weeks.

If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebookor leave me an email.

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