Swiss Meringue Buttercream (SMBC)

INGREDIENTS - Makes enough to frost a 3-layer 8 inch Cake

• 8 ounces (227 g) egg whites - about 8 - or Pasteurized from carton work great!

• 16 ounces (454 g)  granulated sugar

• 6 sticks (680 g) unsalted butter at room temperature.

• 2 teaspoons vanilla extract

• ½ teaspoon lemon juice

Instructions

1.      Heat egg whites, sugar, vanilla, and lemon juice in mixing bowl over double boiler on a low simmer until no sugar granules can be felt between fingers  - whisking constantly ensuring egg whites so not cook! It will turn foamy.                                                                                       

2.       Make meringue - After they have reached temp, whip egg whites and sugar on medium high speed with whisk attachment to medium stiff peaks  - when you pull the whisk out, the meringue should just hold a peak. Meringue should appear shiny and glossy.                            

3.      Add the soft butter a stick at a time (or all at once!) and continue to whip on medium low speed using paddle attachment. As it whips, it will break and look like cottage cheese - keep mixing on low/medium speed for 8-12 minutes or until it comes back together and looks like soft whipped cream.

4. Store at room temp for up to 3 hours or refrigerate. *To rewhip after refrigeration, pull and allow to come to room temp or microwave in small burst until softened then paddle until it comes back together. It WILL break and look like cottage cheese - trust the process and continue to paddle!