Swiss Meringue Buttercream Icing
Makes 4 cups
5 egg whites
1 cup mild honey
1 pound (4 sticks) butter, cubed and at room temperature
- Put the egg whites and honey in a medium stainless steel bowl; whisk to combine. Place the bowl over a slightly larger pot that contains simmering water. Whisk slowly but continuously for 5 minutes, until the mixture is hot. If you see the egg whites begin to set up, immediately remove the bowl from the heat, continuing to whisk to stop the cooking—then place the bowl back over the pot to complete the 5 minutes of cooking.
- Pour the mixture into a stand mixer fitted with the whisk attachment. Using the highest speed, whisk for 4 to 5 minutes. The mixture will turn into a Swiss meringue, meaning that the egg whites will fluff up and form stiff peaks. Note that it's better to have very stiff peaks than ones that are softer, so if you have to whisk the egg white mixture for longer, it's OK.
- Replace the whisk attachment with the paddle. Turn the mixer to low speed (#2) and add the butter little by little (adding it too fast will break the icing and it will not set properly). This should take 2 to 3 minutes. When all the butter has been added, walk away for 25 to 30 minutes, letting the mixer continue to mix the butter and egg whites. If the icing has not come together in this time (meaning that it will look slightly runny and curdled), just walk away and come back every 10 minutes until it looks and feels like a typical cake icing.
- Remove the icing from the bowl and spread onto anything you wish. Store in the refrigerator for up to 2 weeks.
*Chef’s notes: Have patience when making this icing. When the butter is being mixed in, you will look at the icing dozens of times, thinking “I messed up and it has broken.” THAT IS NOT TRUE. The icing will appear runny and possibly curdled until it finally (sometimes after 40 minutes of slow mixing) turns into a smooth icing. Patience is key.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com
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