Velvety, luscious Swiss Meringue Buttercream - Tutorial

Recipe: 

3 sticks of unsalted butter at room temperature, cut into tablespoon size pieces

1 cup of sugar

5 egg whites

A couple of tablespoons of vanilla or other extract you prefer

- Clean a heat proof mixing bowl, paddle attachment and whisk with lemon juice or vinegar to remove any oils that may remain after washing. This is very important because if there is oil/grease on any of the tools, the egg whites won't stiffen. 

- Put the sugar into the egg and wisk frequently over a pot of simmering water. The one recipe I read said to heat to 160 degrees, but I generally heat until at least 150 to 160 degrees. Make sure all of the sugar is dissolved. Yes, you have to use your very clean hands to feel it - rub it between your thumb and forefinger

- When the sugar is dissolved, put the bowl on your stand mixer. 

- With the wisk on, starting beating the egg/sugar mixture on medium high, then switching to high. Let it beat until the egg whites are stiff. Keep an eye on it - sometimes this happens more quickly than other times. Stiff means that they can hold a very firm edge when you bring the wisk up out of the mixture. (I also do the Top Chef Pastry contest test - I hold the bowl upside down and if it holds for 10 seconds, it's good!)

- Change to the paddle attachment - on one speed above the slowest, add the room temperature butter one tablespoon at a time. I try to wait until the prior one mostly disappears to add the next. The butter is going to bring the temp of the egg mixture down - I feel the sides of the bowl frequently to ascertain what is going on with the temp. More about that later. 

- Add all of the butter, add the vanilla and then put the mixer on medium high. Let it rip!!! The buttercream is done when you can hear the mixture slapping on the sides of the bowl.

You may go through what is called the "ugly stage" of buttercream. Don't panic! Don't throw it out! If it looks like cottage cheese, it is too cold. Put it on a simmering pot of water on the stove, just wisk until it gets melt-y on the sides, and back on the mixer. Within a minute, you should get a smooth, creamy finish. Feel it, though - if it's not coming together and is still a bit cool, not yet room temp (around 70ish) - back on the stove for a few seconds. If you overheat it or it looks too soft, into the fridge for a few minutes. 

This is a remarkably tough recipe - it can take heat to cold and not get ruined.

Look at this wonderful, luscious, velvety buttercream!! Yum!!!