creme fraiche swiss merengue buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 5 c
 
Ingredients
  • 5 large, fresh egg whites
  • 1 cup (198 g) sugar
  • 1½ cups unsalted butter, cut into cubes and cool, but not cold
  • 2 teaspoon vanilla bean paste
  • ¼ c creme fraiche
  • pinch of salt
Instructions
  1. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
  2. Fill a large pot with 1 inch of water and bring to a boil, then reduce to a simmer. Place a metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees or until all the sugar has dissolved. Remove from heat.
  3. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  4. Begin slowly adding the butter pieces and mix until texture is smooth. If the buttercream curdles, keep mixing, it'll come back together.
  5. Add salt and vanilla extract, then add the creme fraiche and mix until combined.
  6. You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks.
Recipe by oh honey bakes at https://ohhoneybakes.com/spiced-molasses-cake/