Swiss Meringue Buttercream!

Ok, so I just got a call from my mom, who brought 20 of the cupcakes I made from the ICE class into work yesterday. She was calling to tell me that people are still talking about them! Especially the chocolate cake with the SMB frosting. So I decided it was time I posted the recipe! It's just too good to keep to myself!

Swis Meringue Buttercream (SMB)
Yield, around 4 cups, enough for 24 cupcakes

4 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cups granulated sugar
4 sticks (16 oz) unsalted butter, room temp.
Flavoring

1. In a mixer bowl, by hand, with a large whisk, whisk egg whites with salt and cream of tartar until foamy.

2. Over simmering water, continue to whisk egg white while slowly adding sugar. Once all the sugar has been incorporated, continute to whisk until egg mixture is hot (140ºF). Don't stop whisking while bowl is over the water. Remove to check for temp.

3. Remove from water and place bowl on stand mixer. Using the whisk attachment beat on medium high speed until the mixture is cool and looks like marshmallow fluff. Very important that it's cooled off!

4. Begin adding the butter, around 2 tablespoons at a time, waiting for each addition to be incorportated before continuing. Scrape down the bowl a few times while adding butter.

5. After the last of the butter has been incorporated, beat for a few more minutes and then add flavoring.

Flavorings:

Vanilla: The scraped out seeds from one vanilla bean, or 1 1/2 teaspoons vanilla extract.

Coffee: 1 Tablespoon instant espresso powder dissolved in 2 tablespoons dark rum of coffee liquer.

Lemon: The zest of one lemon, 2 tablespoons lemon juice, and 2 tablespoons light rum.

Raspberry/Strawberry/Passion Fruit: 1 cup fruit puree reduced to 1/2 cup and cooled. 1 to 2 tablespoons framboise or light rum.

Orange: The finely grated zest of 1 orange, 1 teaspoon lemon zest, 2 tablespoons orange juice and 2 tablespoons orange liqueur.

Chocolate/Espresso: 6 oz semisweet chocolate, melted and cooled, and 2 teaspoons instant espresso powder dissolved in 2 tablespoons coffee liquer.

Almond/Praline: 1/3 cup praline paste and 1-2 tablespoons amaretto.