Swiss Meringue Buttercream!!!!

I cannot tell you how many frostings I have had in my life.  Most of them came from a can when I was growing up.  Once I learned how to make frosting, I never want to go back to the frosting in the can ever again!  You may be surprised at my determination in this statement, but once you try this frosting recipe, I promise that you will never go back unless it is an absolute emergency.  This frosting is guaranteed to be the lightest frosting with the best flavor that you have ever had.  It also helps that this frosting is extremely versatile, and can come in just about any flavor you want.

Lemon Cupcakes with Raspberry Swiss Meringue Buttercream

Vanilla Swiss Meringue Buttercream:

• 4 oz. Egg Whites, approx. 4 egg whites
• 7 oz.Granulated Sugar
• 1/4 tsp Cream of Tartar
• Pinch of Salt
• 2 oz. Vegetable Shortening
• 2 Sticks Butter, room temp/softened
• 1 1/2 tsp. Pure Vanilla Extract

Process:
1.  Mix together first four ingredients in the bowl of a stand mixer until combined.

2.  Put bowl of ingredients of a pot of simmering water, whisking continuously until mixture reaches 120 degrees or feels warm to the touch, starts turning white and has air bubbles.

3.  Put the bowl on the stand mixer with the whisk attachment and whip on medium high speed (6-8) for 8-10 minutes.  Whisk these egg whites until the meringue reaches the stiff peak stage.

4.  Once you have your meringue, turn your mixer to low (1-2) start adding the shortening a small pinch at a time leaving a small amount of time to allow the meringue and fat to incorporate. Then do the use the same method to incorporate the butter into the frosting.

5.  Do not get discouraged, the meringue will look like it is falling or losing its air, keep adding the fat, the frosting will come together.  Once all the fat is added, whip on high for a few seconds.  Scrape the bowl and add the vanilla extract and whip on low for a few seconds until all mixed together.

6. Enjoy the frosting as is or add jams, melted chocolate, citrus curds to taste.  If the frosting looks thin after adding flavors, put frosting in the fridge until the desired texture is reached and then frost your cake/cupcakes with your frosting, or just eat it with a spoon because it is just that good.

*If you want chocolate frosting, as shown below, use 4 oz. semi-sweet chocolate that has been melted over a double boiler and cooled down and add after the vanilla extract*

Yellow Cupcakes with Chocolate Swiss Meringue Buttercream

I first learned how to make this in culinary classes at American River College.  I first tried making this frosting in my Food Theory and Prep class.  I remember when it was time to add the butter, we were told to add the fat in small increments which is absolutely correct.  When the meringue started to break, the other classmates in my group urged me to stop adding the fat when I hadn't even used half of what we needed to.  They gave the mixture to our teacher and he told us it was ruined and to throw it out.  I was so mad because I thought it would have been fine if they had just let me continue with what I was doing.

Then in the next semester when I learned how to make the frosting in my Intro to Baking class.  My baking instructor told us the beginning to step 5 stated above, and I knew that I was right the last time I tried to make it.  I felt good that I was not wrong the last time I tried to make the frosting, but I was only sad to know I couldn't turn back time and try again and be more aggressive when it came to making the frosting.

This is my go to frosting choice, it is a little bit more work, but I will promise you one thing: The flavor and texture of this frosting is absolutely worth the extra work!  You will not regret having this recipe for frosting in your recipe box for years to come for your family and loved ones to enjoy!