I recently decided to go back to an amazing buttercream recipe I used off & on over the years.It has superior taste, mouth feel and is lighter than air and maybe what the clouds in Heaven taste like ? Hmmmm..

My other buttercream was creating some color issues because it was slightly ivory colored and I prefer the taste of the Swiss meringue buttercream. I made some cupcakes for my Daughter’s Baby Shower and because the old buttercream was ivory-ish when I added blue color to it that I would pipe on the cuppies it was sorta blue/ sorta  aqua marine..Not cool.My Daughter who is very gracious said it was fine, but I made up my mind right then no Grandson of mine is going to have to eat aquamarine buttercream cuppies..Ever.

Long story short; here is the recipe you will need to make this luscious buttercream.

Swiss Meringue Buttercream

16 ounces egg whites (mine were pasteurized)

2# organic sugar

1 -1/8 th of a tsp sea salt

2 pounds of butter ( room temperature)

10 ounces shortening (mine was pre creamed)

1 ounce vanilla extract (preferably Rebo vanilla)

1. Place egg whites , sugar & salt in double boiler stir with whisk till very warm (approx. 110-115 degrees)& sugar is no longer grainy
2. Scrape into 8 Qrt commercial Kitchen Aid mixer w/ whip attachment; whip on high till VERY firm peaks appear & it is thick, glossy & white, about 8-10 minutes
3. Quickly add shortening and then butter till all is incorporated.
4. After thoroughly mixed, remove whip attachment & switch to paddle attachment
5. After 2 minutes, add vanilla extract, beat smooth & remove

******This is a medium skill recipe with outstanding results..Make sure meringue is cool before adding fats or you will have vanilla soup..I used pasteurized egg whites with fine results..Some will tell you it’s not possible to whip them at all or stiff enough to firm up the buttercream. I believe it is good & safer and most of the time what we believe is more important than what we hear. ENJOY !!

*********For a smaller batch cut in half and use a 5 quart or larger Kitchen Aid mixer. I used the commercial mixer and larger recipe because I go through a TON of buttercream..Store @ room temperature no more than 5 days, a good two weeks in the refrigerator or about 2 months frozen..If you place in cooler you will need to take it out a day before you need it & re mix with a beater, same for freezer..Joie de Vivre !!