Whip It!

When you make a Swiss Meringue Buttercream for the first time, the look of it after you add the butter might scare you. It will look curdled and not smooth and creamy.

Just keep whipping it and it will become light and beautiful. This might take some time, but don't be afraid and don't give up.

Just whip it and whip it good.

Before

After

Swiss Meringue Buttercream on a birthday cake.

Here's the recipe:

Swiss Meringue Buttercream
6 large egg whites
1 1/4  cups granulated sugar
1/8 teaspoon cream of tartar
2 cups unsalted butter, room temperature
2 teaspoon vanilla
1/8 teaspoon of fine sea salt
1 tablespoon espresso powder, dissolved in 2 teaspoons hot water.

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and coffee and whip on high speed until fluffy.