Olive Oil & Brown Sugar Swiss Meringue Buttercream - by Allegra

EXTRA VIRGIN / EXTRA SWEET

Evoo buttercream by Allegra d'Agostini

A silky smooth indulgent buttercream you can use to frost cakes or simply just lick off your fingers (or your whisk 🧁👩🍳)…!

Makes 3 cups / enough to fill and frost an 8” layer cake

Ingredients
180g (6) egg whites
400g (2 cups) packed light brown sugar
1 tsp kosher salt
375g (1 1/2 cups) unsalted butter, room temperature, cut into 1” pieces 2 tsp apple cider vinegar
2 tbsp Honest Toil extra virgin olive oil

Instructions
1. In the bowl of a stand mixer (or a large heatproof bowl), whisk together the egg whites, brown sugar, and salt. Set the bowl over a saucepan of gently simmering water and cook, whisking frequently, until the mixture reaches 72°C / 160°F and the sugar is fully dissolved. It should feel smooth, not gritty, when rubbed between your fingers.

2. Transfer the mixture to the bowl of a stand mixer with the whisk attachment and whip on high speed until glossy, stiff peaks form, then cool the mixture to room temperature.

3. Switch to the paddle attachment. With the mixer on medium speed, add the butter a few pieces at a time, letting each addition incorporate before adding more. The mixture may look curdled at first but keep going. It will come together into a silky buttercream.

4. With the mixer running on medium-low, slowly pour in the vinegar, followed by the olive oil, then beat until fully incorporated. Use immediately to frost cakes or cupcakes. If not using right away, store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Bring back to room temperature and re-whip before using.