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.
