Swiss Meringue Buttercream
Serves 1
Directions
- 1Wipe all your equipment with lemon to make sure there's no fat residue.
- 2Place your bowl on your scale and press tare to get zero.
- 3Weigh out 100 grams of egg whites.
- 4Press tare again and weigh 140 grams of sugar.
- 5Have 200 grams of butter cut and ready to go.
- 6Give your eggs and sugar a quick mix.
- 7Place your bowl over simmering water, mixing the whole time until you reach 165 degrees Fahrenheit or 74 degrees Celsius.
- 8With your whisk attachment, beat the meringue on high speed until you get stiff peaks and the bowl is cool to the touch.
- 9Add butter a little at a time.
- 10Just keep adding your butter and mixing till it comes together.
- 11Then add a quarter teaspoon salt and half a teaspoon vanilla bean paste.
Ingredients
- 100 grams egg whites
- 140 grams sugar
- 200 grams butter
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla bean paste
- lemon
Equipment
bowlscaleegg separatorwhisksaucepanthermometerstand mixerspatulapiping bag
Tips
- Wipe all equipment with lemon to ensure no fat residue.
- It's normal for the buttercream to look soupy when adding butter, just keep mixing until it comes together.
- This vanilla buttercream is a base and can be flavored with additions like biscoff spread, Nutella, crushed Oreos, melted chocolate, or freeze-dried fruit powders.
- Adjust sugar and butter ratios to suit your taste.
- For flowers, do not overwhip; for cakes, mix on low for an additional 5-10 minutes and temper the buttercream.