I have struggled with piping flowers with buttercream. Now with Swiss meringue buttercream, piping becomes much easier. Also this buttercream can keep its form at room temperature very well.
Ingredients
6 egg whites1 and 1/2 cups granulated sugar
1 and 1/2 cups unsalted butter, cubed, slightly softened
Pinch of salt
This is enough to frost an 8" cake. If you want to pipe decorations, you should make at least 50% more.
Pinch of salt
This is enough to frost an 8" cake. If you want to pipe decorations, you should make at least 50% more.
Steps
1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160°F on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
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