Recipe: Swiss Meringue Butttercream and Safe Swiss Buttercream with Mocha Buttercream Variation

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SWISS MERINGUE BUTTTERCREAM
(from The New Joy Of Cooking - click here)

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SAFE SWISS BUTTERCREAM
Source: Chicago Tribune on October 23, 1996
Yield: 5 cups (enough for 1 8-inch, 3 layer cake)

5 large egg yolks
4 teaspoons lemon juice
5 tablespoons water
1 1/2 cups granulated sugar
3/4 cup water
1/2 teaspoon light corn syrup
1 pound unsalted butter, softened, cut in tablespoon-size pieces
1 tablespoon pure vanilla extract

Put yolks in a 4-cup glass measuring cup. Whisk in lemon juice; whisk in 5 tablespoons water and mix well.

Cover measuring cup with a plate and microwave on high power (100 percent in a 600 - to 700-watt oven) until mixture begins to swell. From that point, start timing and cook 10 seconds.

Remove from microwave oven. Using a clean whisk (so you don't introduce bacteria during the process), whisk lightly.

Cover and microwave on high power as before, timing it for 10 seconds after it begins to swell.

Using a clean whisk, whisk lightly and take temperature with an instant-reading thermometer. It should register 200 degrees. If not, repeat process, cooking several seconds to reach desired temperature. Set aside to cool to room temperature.

Transfer yolk mixture to bowl of a stand mixer. Beat on high speed
until light ( 4-5 minutes)

Meanwhile, combine sugar, remaining water and corn syrup in a heavy
saucepan, swirling the pan so sugar is moistened. Heat to a boil, brushing
down any sugar crystals from sides of pan. Cook to the soft ball stage (234
degrees).

With the electric mixer on medium speed, drizzle the hot sugar syrup into
yolks, adding it in a slow, steady stream. When all syrup has been added,
mix on high speed until mixture is completely cool and volumnious, 5 minutes.

Begin adding butter; several pieces at a time, mixing well after each
addition. Add vanilla and continue to beat until mixture is thick, smooth
and glossy.

VARIATION:

MOCHA BUTTERCREAM:
Dissolve 2 tablespoon instant espresso powder and 2 teaspoons cocoa powder in 1 tablespoon boiling water. Add to buttercream with vanilla.