Raspberry Swiss Meringue Buttercream
  • 8 large egg whites (240 grams)
  • 2 cups (400 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 2 teaspoons (12 grams) vanilla bean paste
  • 4 cups (908 grams) cold unsalted butter, cubed
  • 14 tablespoons (70 grams) powdered freeze-dried raspberries (see Note), divided
  • Pink gel food coloring (optional)
  1. In the bowl of a stand mixer, whisk together egg whites, sugar, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking constantly, until an instant-read thermometer registers 160°F (71°C) and sugar is dissolved.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until white and fluffy, 5 to 6 minutes. Add cold butter, 1 cube at a time, beating until combined after each addition. (Mixture may look curdled at this point, but it will come together.) Beat at high speed for 3 minutes. Beat in vanilla bean paste. Transfer 1¼ cups (200 grams) buttercream to a small bowl, and set aside. (This will be your white buttercream for the ombré effect.)
  3. Add 10 tablespoons (50 grams) raspberry powder to remaining buttercream, and beat until combined.
  4. Transfer 1¼ cups (200 grams) of buttercream to another small bowl. Stir in remaining 4 tablespoons (20 grams) raspberry powder and a few drops of food coloring (if using). Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/vanilla-raspberry-cake-ombre-raspberry-swiss-meringue-buttercream/