Swiss Buttercream

Swiss buttercream is much less sweet verses the traditional buttercream. This Swiss Buttercream is very easy to work with, it doesn't crust and of course it looks amazing.

1. 1

   This recipe will make enough Buttercream to ice and fill a 9 inch cake.
   
   Whisk the egg whites and sugar in a spotlessly clean heat proof bowl over a pan of simmering hot water.
   
   Lightly whisk until all of the sugar granules have dissolved.
   
   Test the mixture with your fingers.
   
   Transfer the mixture into a stand mixer and mix on med to high speed until the mixture turns white and satiny and has doubled in size. (like a meringue)
   
   It's ready when the mixture forms a peak rather then drips off the back on of a spoon/ mixer whisk.
   
   Add the vanilla (although at this point you can lessen the vanilla and use another flavour or flavours of choice)
   
   Mix until combined.
   
   Next turn the mixer on medium speed and add the butter 1 tblspn at a time.
   
   Be patient the buttercream mixture will look a little questionable (curdy) at first but keep mixing.
   
   The buttercream mixture will take at least 10 mins to come together so mix, mix, mix.
   
   The buttercream mixture should have a creamy mayo like consisitancy when it's ready.