Swiss Meringue Buttercream

Let me begin by apologizing. I know it’s been weeks since I’ve posted on here, but somehow I have just been too damn lazy to do so. But! I have still been baking! …Well, last week I didn’t, but still.

So, I post today, on this merry Christmas — a Christmas where I got a stand mixer!

It’s not a Kitchenaid, but I can’t wait to try it out. Although I really, really wish I’d had this yesterday, when I was making Swiss meringue buttercream.

I’m sure some of you remember my last attempt with Italian Buttercream. Needless to say, it was a spectacular failure wherein I weeped over my inability to make fancy frosting. But this week, I decided it was worth another try. It’s Christmas, after all!

I figured it would probably not be a good idea to try Italian Buttercream again, even with my handy dandy Egg Separator for Idiots. I remember the main problem with that particular experiment was the sugar caramelizing inside the bowl. Looking through buttercream recipes, I saw the Swiss Meringue one, and decided — hey! This doesn’t look so difficult! Because I can separate eggs now!

I was a little worried when I had to heat the sugar and egg whites over the stovetop. I wasn’t entirely sure that I was doing it correctly, since it was a glass bowl and everything, and also there is this huge oven-microwave thing over the oven and I couldn’t really see what I was doing. But, it seemed to work.

This is where it got tricky.

The recipe said it would take about 8 minutes to whip into stiff peaks. I whipped it for ten minutes, aaaaaand it was just a soopy liquid.

Oh, well, I thought, turning my hand-mixer back on, It’ll probably just take another few minutes.

I whipped for five more minutes. Nope.

Ten more minutes. Nope.

My arm was starting to get incredibly tired at this point, and I was wondering if it was ever going to form those goddamn stiff peaks. Finally, about half an hour of whipping later, it was done!

Well, sort of.

You see, the recipe called for four sticks of butter, and I only had three. I thought it would be all right, but, of course, it wasn’t. The frosting was all curdled and terrible. Luckily, though, I suddenly remembered that I still had a stick of butter-flavored Crisco left over from the Dairy-Free Black and White Cookies, so I cut it up and dropped it in there.

And it worked!

I felt most triumphant. Ha! Take that fancy buttercreams! I can so totally make you!

These were Christmas cupcakes, and I wanted to make red and green frosting. I guess I didn’t use enough of the dye, though, because the green was more of a light green, and the red was more of a salmon pink.

Oh, well. They looked pretty and the frosting tasted great. It’s so much smoother and nicer than the American buttercream I usually make. I think I’ll be making all of my frosting this way now, since I have the stand mixer.

Get the recipe here at Annie’s Eats!

One thought on “Swiss Meringue Buttercream

  1. […] so I was attempting to make Swiss Meringue Buttercream — something I have already made — but something happened, and no matter how much I mixed and mixed, the goddamn meringue […]

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