This is my secret weapon. So you better be grateful...


Martha Stewarts Swiss Meringue Buttercream

Makes 4 cups

Ingredients for Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups butter (375gms), room temperature, cut into small cubes.
1 tsp pure vanilla extract

In the bowl for your mixer (heatproof), set over a saucepan of simmering water (like you would for melting chocolate), combine the egg whites and sugar in the bowl with a whisk. Keep stirring until the sugar has melted (this does happen quite quickly so I do the finger test by touching the white mix and rubbing between two fingers if its still grainy keep stirring) You want it to be warm to touch not hot. This also pasteurises the eggs (so this recipe becomes safe for elderly and pregnant women). Once the sugar has melted and the mix is warm to touch attach the bowl of the mixer to the mixer and using the whisk attachment (if your mixer doesn't have this normal beaters are fine). Beat the egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled for another 6 minutes (I usually know its ready by feeling the outside of the bowl if its cool its ready, takes me between 4-6 minutes).

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several cubes at a time, beating well after each addition. (If the frosting seperates, which it does, it will look curdled but don't stress this is normal. Beat on high for another 3-5 minutes till its smooth and shiny again). Beat in vanilla and then beat on lowest setting to eliminate any air bubbles for about 2 minutes.

Instead of Vanilla you can add other essences if you want a different flavour. You can fold in lemon curd, or jam that had been processed quickly. You can also make Chocolate Swiss Buttercream by adding 8 ounces of bittersweet chocolate after the butter has been incorporated (make sure the chocolate is not hot or it will melt the icing!)
It sounds complicated but seriously from start to finish is about 10 minutes. And its soooo worth it! I forgot one thing, with the blue it might look really shiny and light to beging with (if you use the blue from the decorating store) because the shininess of the meringue reflects the colour. But it will darken. I did a "Doom kitty" (from ruby gloom) cake for my DD's ruby gloom party, and I thought it was never going to go black, by the time the party was it was pitch black.
A-ha! I knew I'd find this here

Droolin just thinking about how good this is with jam in it! Going to do dessert on Friday and hope this will be just the ducks guts