Pumpkin Swiss Meringue Buttercream

1. Set a pan of water over medium heat and bring to a simmer (use a pan that is the right size so that the bowl of your stand mixer slides right into it, creating a double boiler).

2. In the bowl of a stand mixer combine the 6 egg whites, salt and sugar. Make sure that there aren’t any egg shells or yolk in the whites. Set the bowl over the pan of simmering water, making sure the bowl doesn’t touch the water. Clip a candy thermometer to the side of the bowl with the end just submerged in the mixture. Whisk constantly until the mixture reaches 160 F then immediately remove the bowl from the heat.

3. Place the bowl back in the stand mixer and using the whisk attachment start on low speed and slowly bring up the speed to medium high and beat the mixture until the bowl is cool to the touch and has thickened and increased in volume and turned white. This takes about 7-10 minutes.

4. Once cool, lower the speed to medium and add in the butter pieces one at a time until all mixed in. It may get soupy looking but that is OK. Once all the butter is mixed in turn the speed up to medium-high and whip until you see a change in consistency and hear the mixture making a whipping sound. You will hear a change in the way it sounds and it will look thicker and fluffier.

5. Change to the paddle attachment. Add in the vanilla extract and mix on medium until combined.

6. Add the pumpkin puree ¼ cup at a time mixing well after each addition. The buttercream shouldn’t change consistency with the addition of the pumpkin. This is why it is best to add in ¼ cup at a time. Stir on low once all the pumpkin is added in to get the air bubbles out. It is now ready to spread or pipe on cupcakes or a cake.

7. Can be stored at room temp if using same day. If not cover tightly and refrigerate until ready to use. Bring to room temperature and whip again in mixer to get it back to the right consistency before using.

Yields approximately 6 cups enough to frost 3 dozen cupcakes or a 9 inch layer cake.