Swiss meringue buttercream frosting is the best buttercream frosting. It's creamy, light and less sweet. Wondering how we achieve that? I'll show you in the video.Kitchenaid Mixerhttp://amzn.to/1TFZGk9Wilton 16 inch piping bagshttp://amzn.to/1OkGAyMWilton Decorating Tip 1Ghttp://amzn.to/1N9NenhLarge Cake Decorating Tip Couplerhttp://amzn.to/1OkHon2Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksSwiss Meringue Buttercream Frosting RecipeIngredients:5 large egg whites, 1 cup plus 3 Tbsp. sugar1 cup plus 5 Tbsp. unsalted butter, softened at room temperature but still cool.1 tsp. vanilla extractDirections:Pour egg whites and sugar into a mixing bowl. I use a kitchen aid stand mixer and just put this in the mixing bowl. Place the bowl over a pot of simmering water (not boiling). Make sure the water does not touch the bottom of the mixing bowl.Use a whisk to continuously stir the mixture. What you are doing here is dissolving the sugar and bringing the temperature of the eggs to a good 140 degrees F. to kill any bacteria.Once your mixture reaches 140 degrees F. remove from the heat.Place the bowl into your stand mixer and attach the whisk. Start on low and work your way to high speed for about 7 minutes. You want the egg whites to become cool. You can test this by placing your hand on the bottom of the mixing bowl to test.To make sure the eggs are cool, I will place a flexible cold pack on the bottom of the bowl while it's mixing for a few minutes. You don't want to add butter to warm egg whites.Once the 7 minutes have passed you should have firm peaks. Remove the whisk attachment and replace it with the paddle attachment.On medium speed, begin to add the softened but cool butter to the meringue a Tablespoon or two at a time. Let it mix in before adding the next tablespoon of butter. Once all the butter is mixed in, add the vanilla and blend in. You can add other flavorings if you wish at this time for different flavored buttercream frosting.If the frosting curdles not to worry. Continue mixing and it should come together. You can always place the bowl in the refrigerator for 15 minutes or so and then whip again.You can place the frosting in a piping bag and your are ready to frost your cake or cupcakes. Or you can just take a knife and frost with that!The frosting should keep in the refrigerator for about 1 week or up to 2 months in the freezer. Let it come to room temperature and then whip it with a mixer.Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:https://youtu.be/gZHyNsvb25EMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcodeMusic: www.bensound.com" Song UkuleleMusic: http://www.bensound.com/royalty-free-music#RockinRobinCooks#Buttercreamfrosting#swissmeringuebuttercream
