And THEN...

I make cupcakes, cake and other yummy treats all the time.  But I usually make typical, quick American Buttercream.  It's good and rich and I love to like the extra bits off my fingers but it really can be sickly sweet.  I have heard that Swiss and Italian Meringue Buttercream are smooth and silky and sooo much better than American Buttercream.  But they do take a bit longer and that word 'meringue' just scared me off.  I have never made a meringue and never thought I would attempt to. 

Now I know!  Meringue is not hard!  I did want to be very careful with the egg yokes because I am always worried about contamination.  By using the candy thermometer and whisking constantly, I got the eggs and sugar to 150 degrees over low heat.  Once I got to the mixer I dipped my finger in for a little taste. OH MY HEAVENLY GOODNESS!  This stuff is to die for!  Silky, creamy, smooth, not too sweet decadence!

Swiss Meringue Buttercream does take a little longer, have more ingredients and several more steps.  But it so worth it!  I flavored it with Almond this time and may try something different next time.  I'm thinking strawberry puree!  It is a much different texture and flavor than American buttercream so we'll see if the kids like it.  Jamie has said "Ooooh, no THAT is DANGEROUS!".  I think that means he likes it!  So here is the recipe (which, by the way, went on Vanilla Cupcakes that I am taking over to our new neighbors!):

Almond Swiss Meringue Buttercream:
3 egg whites
¾ cup granulated sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
1/3 teaspoon almond extract

In a bowl set over, but not touching, a pan of simmering water, whisk together egg whites and granulated sugar until well combined. Whisking constantly, heat until sugar is completely dissolved, about 5 minutes, scraping down the side of the bowl as needed. (To test whether the sugar is melted, rub a bit of the mixture between your fingers. It should feel smooth, not grainy, and be warm to the touch, but not hot. If testing with a thermometer, it should reach 140-160F.)

Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment and beat on high until the bottom of the bowl is cool to the touch and the whites have formed stiff peaks.

Add the butter, a tablespoon at a time, beating until each is well combined before adding the next (about 15 seconds in between). If the mixture looks soupy after adding the butter, put it in the refrigerator to chill for about 5 to 10 minutes before continuing to beat.

Once the butter has been added, switch to the paddle attachment, and beat on high until light and fluffy, about 5 minutes. (The mixture will probably break and look curdled at one point—don’t worry it’s totally normal. Just keep beating away. It’ll come back together.) Once the buttercream is fluffy, add almond extract and food coloring, if using, and beat until well combined and fluffy. Pipe immediately onto cooled cupcakes.