For a wedding cake (or most of one, depending on the size)
Ingredients
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract
For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract
For the tiniest amount, if you’re just practicing (or enough to cover and fill the 4-inch cake)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
1/4 teaspoon vanilla
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
Transfer mixture into the mixer and whisk until it turns white and about doubles in size.
(Remember when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)
Add the vanilla.
Finally, add the butter a little at a time and keep whisking. This takes a while to come together. A larger batch takes around 15 minutes of whipping but it does come together in the end.
ANOTHER METHOD
Swiss Style Strawberry Meringue Buttercream – makes 5 Ibs (enough to fill and ice 1- 8″cake or ice 36 cupcakes)
Ingredients
Fresh Large Egg Whites 180g (around 6 egg whites)
White Sugar 300g (1 1/2 cups)
Icing Sugar 240g (2 cups)
Shortening 170g (3/4 cup)
Butter 454g (2 cups)
Vanilla Extract 1Tbsp
.
Strawberry Puree 360g (1 ½ cups)
Add pink or red food colour (optional)
Method
Over a double boiler, in a large metal bowl or saucepan mix together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in colour. The peaks should be firm.
Sift icing sugar, and once you have reached stiff peaks in your meringue, add the icing sugar all at once with the mixer on very low speed to avoid having a snow shower. Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Butter and shortening should be at room temperature. Add it in about 2-3 additions fast, Turn the speed up to high and let it mix smooth. Add the vanilla, one drop of colouring and cold strawberry puree (the strawberry gives you a nice pink colour).
You can store this for 4 days at room temperature, 2 weeks in the fridge and 2 months in the freezer.
Remember to bring back to room temperature before using from the freezer.
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