What You’ll Need:
1 Cup Eggs Whites
¾ Cups Sugar, granulated
½ Cup Shortening
2 Cups Butter, unsalted
2 Cups Raspberry Reduction
What to Do:
- Place egg whites in a large mixing bowl. Add the granulated sugar and whisk to combine. Place the egg white mixture over a hot water bath and whisk occasionally. This is a “Swiss Meringue” Method. Heat the egg white mixture gently to 110’F or until the sugar has dissolved.
- Once the sugar has dissolved, place the egg white mixture into a bowl of a stand mixer fitted with a whisk attachment and whip for 1 minute on low speed. Turn off the mixer and whip on speed 2 for 10-15 minutes. The meringue will increase in volume by more than double.
- Whip until the egg whites have reached full volume and cool to the touch. It is important the meringue is not warm. The warm meringue will melt the butter when added!
- While the meringue is whipping, scale the shortening and the butter.
- Cut the butter into cubes, place in a bowl and set aside.
- When the meringue as reached full volume and has cooled slightly, add the shortening a chunk at a time on speed 2.
- Allow the mixer to run for a few seconds to fully incorporate before the next additions of
shortening. Mix for 2 minutes on speed 2.
- Add the butter a few chunks at a time. Allow to mix completely before the next additions.
- Scrape the sides and bottom of the bowl to make sure there are no chunks of butter in the mixture.
- When all of the butter has been fully incorporated, mix on speed 2 for 2 minutes.
- Add the raspberry compound all at once. Mix on speed 1 to fully combine.
- The texture of the buttercream should be like mousse.
- Store buttercream in large Cambro. Label, date and use immediately or refrigerate until you needit. Buttercream will keep in refrigeration for 1 week.