PART 2:
The Sour Cherry Swiss Meringue Buttercream
A little note:
At the end of this post you will have some incredibly awesome tasting buttercream. Try not to eat it right away. It's not for spooning!
I recommend listening to the song "Beat it" over and over again.
You need:
 |
| 4 Egg Whites, don't they look so glassy? |
1 1/4 cups
3 Sticks
+Vanilla Extract.
Beat the egg whites while heating them in a gently simmering bath. Notice here my pot is in a pan of water on the stove.
Beat Beat Beat. See how quickly it turns white?
You can do it with a hand-held mixer. Mine is old and borrowed.
Start adding the sugar and watch how fluffly puffy it starts to look!
And fluffier!
And lava-like!
Done at this stage.
Let it cool for 10 minutes and beat it some more. Just to be sure:).
Gradually add the room-temperature butter in spoonfuls and.... what? Beat.
It will look chunky. It's ok.
Add the vanilla.
What follows is vigorous beating until you start to feel buttery firm texture. Don't let it stay too soft.
Fold in your jam. This is homemade sour cherry.
Ok, there! You've got your buttercream.
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