My son is 2 months old today! It’s hard to believe that he’s already so big, especially when I look back at old clothes he’s only worn once or twice or never. It’s true what they say: long days; short weeks/months/years. We’ve definitely reached the point where we can see his brain developing from day to day, each day doing/learning something new.
To celebrate I made a Funfetti cake that will be on the blog tomorrow. And the buttercream? Is there anything more heavenly than Swiss Merengue? It’s a tough buttercream. There are a lot of steps. A lot can go wrong. And really, it all depends on the weather. But gosh darnit, if this isn’t the best kind of buttercream – so light, fluffy and silky?
Swiss Merengue has become my go-to buttercream for all my cakes. The best part about this recipe is that the base is just vanilla Swiss Merengue buttercream with the only difference being half a package of raspberries. If you want to make vanilla Swiss Merengue buttercream, just leave the raspberries out – that’s it!
Want to pin this recipe? Use the pic below!
Recipe adapted from Sweet Revelations.
- Fill a saucepan (large enough to fit your mixing bowl just a few inches, or you can use a double-boiler) with a few inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
- In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.
- Place over simmering pot and whisk for several minutes until the egg whites are hot (about 140 degrees) and the sugar has dissolved into the egg.
- Place bowl on stand mixer and attach the whisk attachment.
- Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.
- Remove whisk attachment and replace with paddle attachment. Beat on low speed until mixture is completely cooled.
- Increase speed to medium and add butter pieces one at a time, and continue to beat until buttercream is glossy, smooth and thick. The buttercream won't come together at first and may look a little soupy, but just keep beating the buttercream until it becomes thick.
- Add vanilla and beat until combined.
- Throw in the raspberries and beat until the buttercream is a good pink color and the raspberries have been thoroughly broken up.
- Use immediately.