Cotton Candy Swiss Meringue Buttercream

This recipe was adapted from stylesweetca.com recipe for Caramel SMB

  • 1 cup of granulated sugar
  • 3 large egg whites (room temperature)
  • 1 1/2 cups unsalted butter (room temperature)
  • 1 teaspoon of cotton candy flavor by Lorann Oils

 

  1. Fill a saucepan with water (about halfway up) and place on medium heat
  2. Place a bowl of the sugar and egg whites over it and stir the mixture using a whisk every so often.  Wait until the mixture reaches 160 degrees F on a candy thermometer or hot enough that it’s somewhat liquid syrup.
  3. Meanwhile, cut your butter into small square blocks (not too tiny but maybe the size of a small kids’ block)
  4. Now that it is hot enough, pour the mixture into your mixing bowl.  Using the whisk attachment, whip the mixture on high speed until you get stiff glossy peaks like you do when making meringues or macarons!  Also, make sure the bowl isn’t hot and is at room temp at this point.
  5. Replace the whisk attachment with the paddle attachment
  6. Turn the mixer to medium or low and add the blocks of butter one at a time.  At this time, also add the cotton candy flavoring.
  7. Mix until well incorporated and smooth and fluffy.
  8. Store in an airtight container in the fridge if you’re not using it right away. It should last a little over a week in the fridge, but it probably won’t because you’ll want to eat it with a spoon! 🙂