Creme de Framboise Buttercream
- Yield: Makes about 3 1/2 cups
- 5 large egg whites (5 ounces)
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons creme de framboise, or to taste
- Rose-pink gel food color, if desired
Combine egg whites, sugar, and salt in a heatproof mixer bowl set over pan of simmering water. Whisk constantly by hand until mixture is warm to touch and sugar has dissolved (mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all of the butter has been added, whisk in vanilla, then creme de framboise. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, and continue beating until frosting is completely smooth. Keep buttercream at room temperature if using the same day; or refrigerate in an airtight plastic container for up to 1 week, or freeze up to 1 month.