Issue link: https://nest.uberflip.com/i/1069484
Raspberry Swiss Meringue Buttercream INGREDIENTS • 5 large (150 grams) egg whites • 1 1/4 cups (250 grams) granulated sugar • 3 sticks (340 grams) unsalted butter, cubed, at room temperature • 2 teaspoons pure vanilla extract • 1/4 teaspoon fine salt • 3/4 cup freeze-dried raspberries • 1/2 cup seedless raspberry jam • few drops of pink or red gel food coloring METHOD 1. In the bowl of an electric stand mixer, combine egg whites and sugar. Place bowl over a pot of simmering water (creating a double boiler), and whisk frequently. Heat to 160°C until sugar is completely dis- solved. 2. Remove from heat and reattach to mix- er. Using the whisk attachment, beat the meringue until it is thick and glossy. The bowl should no longer be warm—about 7-10 minutes. 3. Using the paddle attachment, add butter cubes one at a time on low speed until incorporated. Keep mixing until it's smooth; if it curdles, just keep on mixing and it should smooth itself out. Add vanilla, salt, freeze-dried raspberries, jam, and coloring (if using). Continue to beat on low speed until well combined. 4. Make sure the cake has completely cooled before icing. Butter cream can be kept in an airtight con- tainer in the refrigerator for up to one week or in the freezer for up to two months. Let come to room temperature and re-whip in the mixer with the paddle attachment be- fore using.