Swiss Meringue Buttercream

I needed a filling for some upcoming projects. I needed a filling that would be stable - out of the fridge - and tasty. Swiss Meringue seemed like it would fit the bill but I had never made it.

I have to say,  for cakes, I do prefer French Butter Cream - and it takes about the same amount of time. It will not, however; be stable outside of the fridge.

When searching my cookbooks for a good recipe I chose one out of Martha Stewart's - Baking Handbook.
Swiss Meringue Buttercream
For this Recipe I used:

4 Large Egg Whites - Room Temperature
1 1/4 cups of Sugar
3 Sticks of Unsalted Butter - Room Temperature (see tip here)
1 Teaspoon of Vanilla Extract
Swiss Meringue Buttercream - Ingredients
From my previous experience with other butter cream recipes, I decided to whip the butter in my mixer to ensure it was light and fluffy. I placed the whipped butter in another bowl and set it aside for later.
Swiss Meringue Buttercream - Whipping the Butter
After I cleaned out the mixer bowl, I brought a pot of water to a light simmer - small bubbles. I placed my mixer bowl over the hot water and added the egg whites and sugar. Using my whisk, I continually mixed the egg whites until all of the sugar had been dissolved and the mixture measured at least 160˚ F.
Swiss Meringue Buttercream - Heating the Egg Whites & Sugar
Once the egg white mixture had reached it's temperature and consistency on the heat, I transferred the bowl to my mixer with the whisk attachment.
Swiss Meringue Buttercream - Whipping the Heated Egg White Mixture
I beat the hot mixture until it was cooled and light and fluffy. The recipe suggest 6 minutes mine took 10 minutes.
Swiss Meringue Buttercream - Whipped & Cooled
Next I changed the mixer attachment to the flat beater. I beat in butter a couple of tablespoons at a time and beat it well after each addition.
Swiss Meringue Buttercream - Adding the Butter
I continued to beat and add butter. The process to about 10 minutes. I then added the vanilla and mixed well again. Then it was done!
Swiss Meringue Buttercream - Ready to Go
The Book
Bakers Notes:

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