Ingredients
2 ¾ sticks salted butter
6 large egg whites, room temperature
1 ¼ (250g) granulated sugar
1 teaspoon LorAnn Butter Vanilla Bakery Emulsion
3-4 drops Assorted Liquid Gel Food Colors (We used Lime Green and Coral)
Pinch of salt
Perfect Pipeable Swiss Meringue Buttercream
Recipe PDF
R0535.pdf
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Directions
1
Before starting, wipe down the mixing bowl, whisk attachments, and all other equipment with white vinegar to ensure there is no fat residue on anything.
2
Add the egg whites and sugar to a stand mixer bowl and set over a double boiler.
3
Stir constantly until the egg whites reach 140°F-144°F. Remove from the heat and let sit for 10 minutes.
4
Using a stand mixer, whip the egg white and sugar mixture on high speed using the whisk attachment until medium-stiff peaks form.
5
Turn mixer down to the lowest speed and slowly add the softened butter in chunks.
6
Next, add the butter vanilla flavor and whip on high speed for 8 minutes.
7
Place the bowl back over your double boiler to soften the butter a bit more, about 30-60 seconds until small puddles form at the bottom of the bowl (this process is called tempering).
8
Transfer to the paddle attachment and beat for 5 more minutes on low speed until it is shiny and completely smooth.
9
Divide buttercream into separate bowls and color using LorAnn Liquid Gel Food Colors of choice.
10
Double this recipe if you want more buttercream for cake decorating.
