There are several different types and methods of making buttercream. This method is known as a Swiss Buttercream and one of easiest buttercream to make.
A Swiss Buttercream is simply the incorporation of egg whites and sugar, heated together to create a stiff meringue. Butter is added for fat and a smooth texture.
5 Large Egg Whites
1 1/4 Cups Granulated Sugar
Pinch of Cream of Tartar
4 Sticks Unsalted Butter at Room Temperature
1 tsp Vanilla Extract
1 Pint Fresh or Frozen Blackberries (you need about 1/3 Cup Blackberry Juice)
- To Make the Blackberry Juice:
- In a food processor, pulse the blackberries until smooth.
- Pour blackberry puree through a strainer and discard the seeds. Set aside the juice.
- Fill a heavy bottomed saucepan with 2 inches of water and bring to a boil.
- In your mixing bowl whisk together the egg whites, granulated sugar and cream of tartar.
- Place the bowl over the saucepan of water and whisk continuously, making sure to scrape the sides and the bottom of the bowl constantly. Once the sugar has melted and the mixture feels smooth and warm to the touch, remove it from the hot water bath.
- Place the mixing bowl back on the mixer and with the whisk attachment, whip the egg whites and sugar on high-speed. Continue whipping on high speed until the mixture has cooled (you can run your hand under the bottom and sides of the bowl to see if it still feels warm).
- Once cooled, turn the mixer down to a low-speed and adding one tablespoon at a time, add the unsalted butter. This should take about 5 minutes to fully incorporate.
- Once all the butter is added, add the vanilla and blackberry juice. Continue to whip the buttercream until the blackberry juice becomes fully incorporated and smooth.
To Make the Buttercream:
If the butter is not room temperature, when added to the meringue it will break down into little chunks of butter and never be fully incorporated.