Swiss Meringue Buttercream

3 mins
Serves 1
youtube.com

Directions

  1. 1Place the bowl of sugar and egg whites over a pot of simmering water. Whisk constantly until the mixture reaches 65-70°C.
  2. 2Place the bowl of sugar and egg whites over a pot of simmering water. Whisk constantly until the mixture reaches 65-70°C.
  3. 3Place the bowl of sugar and egg whites over a pot of simmering water. Whisk constantly until the mixture reaches 65-70°C.
  4. 4Remove from heat and whisk the egg whites for 10 minutes until stiff peaks form.
  5. 5Remove from heat and whisk the egg whites for 10 minutes until stiff peaks form.
  6. 6Remove from heat and whisk the egg whites for 10 minutes until stiff peaks form.
  7. 7Gradually add the softened butter to the egg whites while whisking. IMPORTANT: Butter should be room temperature (20-25°C).
  8. 8Gradually add the softened butter to the egg whites while whisking. IMPORTANT: Butter should be room temperature (20-25°C).
  9. 9Gradually add the softened butter to the egg whites while whisking. IMPORTANT: Butter should be room temperature (20-25°C).
  10. 10Continue whisking and adding butter until all the butter is incorporated, then whisk for an additional 6-8 minutes.
  11. 11Continue whisking and adding butter until all the butter is incorporated, then whisk for an additional 6-8 minutes.
  12. 12Continue whisking and adding butter until all the butter is incorporated, then whisk for an additional 6-8 minutes.
  13. 13If the buttercream is too stiff, melt 3 tablespoons in the microwave and add it back to the mix and whisk again. If it is too soft, place it in the fridge for 15 minutes and whip again.
  14. 14If the buttercream is too stiff, melt 3 tablespoons in the microwave and add it back to the mix and whisk again. If it is too soft, place it in the fridge for 15 minutes and whip again.
  15. 15If the buttercream is too stiff, melt 3 tablespoons in the microwave and add it back to the mix and whisk again. If it is too soft, place it in the fridge for 15 minutes and whip again.
  16. 16Lastly, whip on low speed for 2 minutes to get rid of large air bubbles. Finish off with a spatula for a smoother consistency.
  17. 17Lastly, whip on low speed for 2 minutes to get rid of large air bubbles. Finish off with a spatula for a smoother consistency.
  18. 18Lastly, whip on low speed for 2 minutes to get rid of large air bubbles. Finish off with a spatula for a smoother consistency.

Ingredients

  • 170 g sugar
  • 170 g sugar
  • 170 g sugar
  • 120 g egg whites
  • 120 g egg whites
  • 120 g egg whites
  • 400 g unsalted butter
  • 400 g unsalted butter
  • 400 g unsalted butter

Equipment

whiskhand mixerbowlpotspatulapiping bag
Swiss Meringue Buttercream | Clip Recipe