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

  1. You need 6 each of Egg whites.
  2. Prepare 12 oz of Granulated sugar.
  3. Prepare 8 oz of Powdered sugar.
  4. You need 6 oz of Shortening.
  5. You need 1 lb of Butter.
  6. It's 1 tbsp of Vanilla extract.

Swiss Meringue Buttercream step by step

  1. Construct double boiler. Add in egg whites and sugar. Stir until sugar is dissolved, mixture should be around 105° F..
  2. Pour egg whites and sugar in a bowl and whip until a meringue is made. Should not be stiff but should be able to hold itself.
  3. Add all of confectioners sugar..
  4. Switch to paddle. Add in all of butter and shortening..
  5. Add vanilla..

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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