Swiss Meringue Buttercream

Finding a great icing recipe isn't easy. There are so many out there; lots are too greasy, lots are way too sweet, and some are too sweet, too greasy and too runny all at once. This recipe is incredibly easy to modify, and gives you a sweet and silky icing that is easy to pipe. The only caveat is don't try to use it on a hot day.

Swiss Meringue Buttercream

4 egg whites (from 59g eggs)
285g sugar
425g butter

Method

Add the sugar to the egg whites. Place over a saucepan of simmering water and stir with a whisk until the sugar has dissolved. Using a stand mixer and whisk attachment, beat the eggs until thick and glossy. Change the whisk attachment to a paddle attachment, reduce the speed to medium and continue mixing until the bowl is room temperature to touch. Meanwhile, cube the butter. When the meringue mix has cooled, slowly add the butter, one or two cubes at a time. Continue until all of the butter has been incorporated into the meringue. If the mixture appears to curdle, stop adding butter and continue whipping until the mixture smooths again. Once it's smooth, start adding butter.