Swiss Meringue Buttercream
This recipe creates a wonderfully smooth and stable Swiss meringue buttercream, ideal for frosting cakes. The process involves gently heating egg whites and sugar over water before whipping them into a glossy meringue. Softened butter is then gradually incorporated to form a rich, spreadable icing. It can be customised with various flavourings and stored for future use.
Ingredients
- 1/2 cup egg white
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, cut into cubes
- 1 pinch salt
Method
- Combine the sugar, salt, and egg whites in a heatproof bowl placed over a pan of simmering water. Whisk the mixture continuously until the sugar fully dissolves and it reaches 140F on a thermometer.
- Move the bowl to a stand mixer with a whisk attachment. Whip the meringue until it becomes fluffy and the bowl feels cool, which takes about 10 minutes. Keep whipping until you achieve stiff, glossy peaks.
- Lower the mixer speed and begin adding the cubed butter a few pieces at a time, ensuring each addition is fully beaten in before adding more.
- Keep beating the mixture until all the butter is incorporated. It may appear separated or curdled at one stage, but continue mixing until it becomes completely smooth and unified.
- Mix in your chosen vanilla, flavourings, or colour paste. The buttercream can be stored in the fridge for up to 3 days or frozen for 1 month. Before using, let it come to room temperature and beat on a low speed for about 3 minutes until smooth.
Nutrition (per serving)
Sodium49500 mg
Recipe details
CategoryDessert
AuthorDyenana
