Swiss Meringue Buttercream

1 lemon

6 egg whites, room temp

400 g sugar

1 1/2 C butter, cool but softened and cut to 1 T pieces

1/8 t salt

2 t vanilla extract

1/8 t orange extract

Wipe meringue tools with lemon juice.

In a saucepan over medium heat, simmer 2 inches of water.

Hand whisk sugar into egg whites in a stand mixer bowl.

Place bowl over saucepan so steam hits the bowl.

Whisk until mixture reaches 160, about 4-8 mins.

Sugar will be dissolved and mixture will have thinned.

Transfer to stand mixer bowl with whisk attachment.

On medium high, whisk 12-18  mins or until stiff glossy peaks form.

Wrap the bowl with ice packs.

If meringue won't reach stiff peaks, refrigerate 10 mins and try again.

If bowl is still warm, continue refrigerating until room temp.

Switch stand mixer to paddle attachment.

On medium high speed, add butter one piece at a time.

Let each piece of butter mix in fully before adding the next.

Turn mixer down to medium and add extracts and salt.

Continue whipping until buttercream is light and fluffy.

(It should lose some of its buttery taste.)

If thick and curdled, gently warm bowl.

Let edges melt and then continue beating until smooth and creamy.

If thin and soupy, place in fridge or freezer and continue beating.

sugargeekshow

Note 1:

All buttercreams are too buttery for my taste.

It's possible to whip in any of these:

    melted and cooled chocolate,

    fruit preserves, reduced puree, or curd,

    nut butters

    caramel

    alcohol

    milk or cream

    extracts

    extra powdered sugar

    crushed freeze dried fruits

    dehydrated coffee

Note 2:  Multiply recipe by 1.5 for three 9-inch rounds.

Note 3:  The subtle orange extract is not meant to be very citrusy.