More detailed directions (with pictures)
Like every good chef, I like to set everything out I am going to need for the recipe before hand. Here we have our pre-cut room temperature butter, six medium sized eggs, erythritol and vanilla.
Good to go!
This recipe calls for 6 egg whites, so we need to separate those from the yolk, you do that by gently tossing the yolk back and forth between the two half’s of the cracked egg, letting the white fall down into the bowl.
Do your best not to let any of the yolk get into the whites, don’t panic if you do but it helps to keep it out.
You can also try lightly cracking the egg enough to let the yolk run out on its own if the tossing back and forth is not working for you.
Next we will want to set a small pot of water on the stove to start simmering, this is to be used as a double boiler, so if you have one, please use it.
If not, no worries. Me neither! A small pot and bowl that fits snuggly over the top works just fine.
Just make sure the level of the water and the bottom of the bowl are at a good level and do not touch each other, we want the seam to help melt the erythritol, if the water starts to boil it will cook our eggs, which we do not want!
Now that we have that all squared away, we can now add in our egg whites and erythritol.
Whisk that together while the erythritol melts into the egg whites.
It will start to foam a little from all the mixing, that’s fine 🙂
To test if it is ready, rub the mixture between your fingers to test for grittiness. If you can still feel the erythritol, keep cooking! If It’s as smooth as a baby’s bottom, we can move to the next step.
Don’t worry about burning your fingers, it shouldn’t be more then warm as we are not applying direct heat.
Pour the mixture into a large mixing bowl that is room temperature.
Whip the egg white mixture on high for approximately 15 minutes.
We want to have a nice fluffy meringue that is firm in its form.
At which point we can slowly add in our cubes of butter, one at a time. Waiting until each cube is fully combined before adding in the next.
The beautiful fluffy meringue will flatten out into more of a creamed icing once adding in the butter, no need to fret, that’s what we want.
If for some reason you’re butter cream icing does not look like this and is a but more soupy, just place it in the fridge for 5 to 15 minutes and then whip up again. Sometimes if the butter is added to quickly or is too soft that can happen.
After we have a nice whipped creamy icing we can add in our vanilla for flavoring.
You can add in any flavoring of your liking, this butter cream is a wonderful base for almost anything! I would recommend staying away from oil based flavorings as they do something a little funky to the consistency.
Voila! Here we have a beautiful light vanilla ‘Swiss Meringue Butter Cream Frosting’. Perfect for so many desserts, enjoy.