Raspberry Swiss Meringue Buttercream

I used the recipe from Sweetapolita .

 Of all buttercreams this holds its form well, can be flavoured with anything and can easily be refrigerated. It tastes smooth, but has a pretty dominant butter flavour other flavourings are added. This can be helped by adding tart flavours like berries, lemon or other citruses or coffe f.ex.


Recipe 
This is enough to frost one cake 

- 5 large egg whites 

- 250 g caster sugar   

- 340 g unsalted butter, cut into cubes  

 - for raspberry buttercream 200 g raspberries

Instructions 

 1. Separate egg whites and add sugar to a bowl that tolerates heat 

 2. Heat the egg whites and sugar over simmering water until the egg whites reach 70 degrees C or if you don't have a thermometer, until the sugar dissolves and the egg whites are hot to the touch. Take care not to cook the eggwhites. 

 3. Take the bowl off the heat and start beating the egg whites with a hand mixer. Continue beating until the egg whites are thick and shiny 

 4. Lower the mixing speed and start adding the butter cubes one by one. You will see that the meringue will start deflating and getting soupier, this is perfectly fine. Wait until each of the butter cubes has incorporated before adding more. 

 5. When all of the butter is added the buttercream should be thick and have pretty firm concistency and look slightly like scrambled eggs. You can now stop beating and switch to a spatula. Run the raspberries through a sieve and add the liquid to the buttercream. The buttercrream will become more shiny and smooth and you're done. The buttercream can then be stored in refrigerator or frozen. 

The buttercream can then be stored in refrigerator or frozen. Note that before frosting a cake the buttercream should come to room temperature and mixed again to restore the consistency.