Ingredients for Swiss Meringue Buttercream
- 5 large egg whites (about 150g)
- 250 g granulated sugar
- 340 g butter or baking margarine, softened and cut into cubes
- 1 tsp vanilla extract (or preferred flavoring)
- Pinch salt
Cooking Instructions for making Swiss Meringue Buttercream
Bring water to a simmer in a pot
Combine the egg whites and sugar in a heatproof bowl and place it over the pot with the simmering water (double boiler setup), making sure the bottom of the bowl doesn’t touch the water
Constantly whisk the mixture until the sugar dissolves. It is ready when it no longer feels grainy when rubbed between your fingers
Take off heat and using a mixer, whip the mixture on medium-high speed until it forms stiff, glossy peaks and the bowl is no longer warm to the touch (about 8–10 minutes)
Gradually add the butter, one cube at a time, mixing until fully incorporated. It might look curdled or runny at first, but it will come together as you keep mixing
Once it starts to come together, add vanilla extract and salt, then beat on low speed for a few minutes to eliminate air bubbles and smooth the buttercream
Use immediately or store for later use by either transferring into an airtight container for up to 1 week in the fridge or temporarily at room temperature for up to 1–2 days in a cool kitchen
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