Swiss meringue buttercream uses the magic of egg whites, sugar and butter to create this lighter than air, pillowy frosting that is worth the effort. I added the juices from a quick blueberry compote and amplified the berry flavor with a bit of Chambord black raspberry liquor. I made cupcakes here, but if you make a layer cake you can fill the middle with a good thick layer of your favorite prepared lemon curd (I love Wilkins & Son's from Tiptree England). Such a treat.
4 large egg whites at room temperature
3/4 cup granulated sugar
4 sticks unsalted butter at room temperature
1 tablespoon Chambord black raspberry liquor
1/2 teaspoon kosher salt
1/2 cup strained juices from blueberry compote (recipe to follow)
In the bowl of a stand mixer, combine the sugar and egg whites
Place the bowl over a saucepan of simmering water
Whisk constantly until the sugar is dissolved and the whites start to become white and frothy, about 5 minutes
In the stand mixer with the whisk attachment, whip the egg whites on high until stiff glossy peaks form, about 10-12 minutes
Add the butter about a tablespoon at a time, mixing well after each addition
Scrape down the sides of the bowl, and with the mixer running on low, add the blueberry juices, salt and Chambord and beat until well combined, about a minute
Frost the cupcakes or cake and drizzle the blueberries in the remaining juices on top, decorate with basil and or nasturtiums if desired, they do add a nice flavor hit
Blueberry Compote
3 cups fresh or frozen blueberries
1/2 cup sugar
juice and zest from 1 lemon
Combine the blueberries and sugar in a medium sauce pan
Bring to a boil and reduce and simmer for about 10 minutes or until the juices thicken slightly
Remove from the heat and add the lemon juice and zest and stir
Let cool to room temperature and strain the juices from the berries
Reserve 1/2 cup to add to the frosting
