Swiss meringue buttercream to perfection

Hello Royals! You missed me? I know.Been  trying to spend most of my free time to the little boss lately. Priorities you know. :)

As today was raining and we cant really go anywhere, I squeezed a bit of baking time when little boss was napping.  Today's project is swiss meringue buttercream's road to perfection. 

Because - i was never ever satisfied with all the frostings/icing I made in the past. Its either runny or grainy or too sweet. So I promised myself to find time to make just this in full focus. Adapted a Martha Stewarts recipe but modified a bit to withstand SG's hot and humid weather. The result: a fluffy, creamy and sturdy frosting that's not too sweet - just the way I like it! Recipe posted in my blog as well.

Melting sugar with egg in double boiler

Cubing butter. Also help cooling it to room temp faster

Consistency of the mixture. Piping grade.

Squeezing piping bag a bit to break air bubbles

Swirls and roses. 

Tried tilting it to see if its strong enough to hold position and it did! 

Did the tilting again after leaving icing for 15 mins in room temp to check any melting and... Nada! So here's me, happy and proud with my creation! 

Now go and try yourself! If you dont have a double boiler, use a heatproof bowl on top of a pot with simmering water. You can also make do with a hand mixer with just a little price of arm workout! No candy temperature? No problem! Just gauge when mixture is about to boil, thats the indication that its good to go! Importantly - have fun! :)