Hello, I’m Marie. Today, I’m gonna show you how to make swiss meringue buttercream recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Swiss Meringue Buttercream Recipe
Swiss Meringue Buttercream is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Swiss Meringue Buttercream is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Swiss Meringue Buttercream:
- Prepare 6 large egg whites, room temperature
- Make ready 160 grams granulated sugar
- Prepare 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Get 1/4 tsp vanilla extract
- Make ready 1/4 tsp salt
Instructions to make Swiss Meringue Buttercream:
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.
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