Recipe: Raspberry Swiss Meringue Buttercream

I had to post this recipe. It's too delicious not to share.

Raspberry Swiss Meringue Buttercream:
7 egg whites
2 cups (400g) sugar
2 cups (500g) butter
2 tsp vanilla extract or 2 tbsp vanilla sugar
pinch of salt
1 jar (250g) chunkless, seedless raspberry jam (about a cup)
pink and purple food coloring
Whisk egg whites and sugar together in a metal or glass bowl (and vanilla sugar if you're using that).
Heat it over the stove in a double boiler whisking occasionally until the sugar completely dissolves, the egg whites are a thin consistency and the mixture is hot to the touch. Remove from heat.
Let stand for 5-10 minutes to allow it to begin cooling.
Whip with a mixer until bowl is room temperature and mixture is white and glossy and a fluffy meringue consistency.

Slowly add the butter to the mixture, maybe a tablespoon at a time.
Allow each addition to completely incorporate before adding more. This is after adding about half of the butter.
 Once all the butter has been added, you may not yet have the consistency that you need. This is after all the butter has been added.
Keep beating the mixture until it comes together. It should come together on its own. It can take some time, though. Anywhere from 5 minutes to half an hour.

Once you have a buttercream consistency, fold in vanilla (if you haven't yet) and salt. Then fold in the entire jar of raspberry jam.

If you want the color of raspberries, you can add pink and purple food coloring at the end.

This buttercream is light and fluffy, fruity and not overly sweet. It tastes just like raspberries and I can eat it with a spoon.

Watch us make this recipe on YouTube here:
Schaut zu wie wir dieses Rezept auf YouTube machen hier:


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