Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons.
It's incredibly light and airy, yet rich and buttery at the same time.
Swiss meringue buttercream, on the other hand, is light, luxurious, easy to make, and perfectly pipe-able.
Ingredients of Swiss meringue buttercream
- You need 3 of Egg white.
- You need 200 grams of Castor sugar.
- Prepare 200 grams of Unsalted butter.
Swiss meringue buttercream instructions
- Beat egg whites and sugar on a double boiler on a low speed till the sugar dissolves.
- Remove off heat and beat on high heat till it becomes smooth and glossy and doubles in volume. To help it cool faster you can put the bowl on an ice bath..
- Put whisk on a slow speed and slowly start adding softened butter its important the butter be soft. Keep adding till the butter is fully incorporated..
- Now turn the whisk on full speed and keep beating it till it all comes together. There will be a moment when it just magically comes together wait for it. Once again if you want to hasten the process put the bowl on an ice bath..
- The buttercream cream is ready you can add any flavor or colour to it and pipe it out. It holds beautifully and tastes smooth and luxurious..
I've listed off a bunch below to get you started. Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue.
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