Swiss Meringue Buttercream
Directions
- 1Place the bowl of sugar and egg whites over a pot of simmering water. Whisk constantly until the mixture reaches 65-70°C.
- 2Remove from heat and whisk the egg whites for 10 minutes until stiff peaks form.
- 3Gradually add the softened butter to the egg whites while whisking. IMPORTANT: Butter should be room temperature (20-25°C).
- 4Continue whisking and adding butter until all the butter is incorporated, then whisk for an additional 6-8 minutes.
- 5If 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.
- 6Lastly, 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
- 120 g egg whites
- 400 g unsalted butter
Equipment
whiskhand mixerbowlpotspatulapiping bag
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