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Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about 10 minutes. When you stop the mixer, the meringue.
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Directions. Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer.
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Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl. Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes.
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Beat on medium for 5 minutes. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more.
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The ingredients are similar to Swiss buttercream but in different proportions, so this frosting is a bit sturdier than its counterpart. Rich and creamy, French Buttercream has a taste and consistency similar to custard or pastry cream. It's made using pasteurized egg yolks and sugar and is not as sweet as traditional American buttercream.
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MAKING SWISS CREAM: Begin by preparing the creamy base of Swiss Cream. In a saucepan, combine 1/2 pint of cream and 1/2 pint of milk. Add a piece of vanilla about 2 inches long, and sugar to taste. The vanilla infuses the mixture with its warm and aromatic essence, while the sugar sweetens it to your desired level..
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Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer. Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff. With the mixer running, add the butter a few.
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Whisk meringue: Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
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Step 1: Make the Swiss Meringue. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Bring the water to a simmer. Make sure that the water does not touch the bottom of the bowl or the eggs could overcook. To the mixing bowl, add the egg whites and sugar. Whisk to combine.
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How to Make Swiss Meringue Buttercream. 1. In a medium pot, add about 1-inch of water and bring to a simmer. 2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer ** (you don't want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering.
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Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers.
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Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each addition. (If the mixture looks curdled, continue to beat until it comes back together before adding the remaining butter.) Step 5: Scrape the sides of the bowl.
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Directions. Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl.