Swiss Meringue Buttercream
April 6, 2014 - 7:55am
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Summary
| Yield | |
|---|---|
| Source | by Lauren Cortesi (Honey Brook, PA, USA) |
| Prep time | 15 minutes |
| Cooking time | 10 minutes |
| Total time | 25 minutes |
Description
To make swiss meringue buttercream icing, just follow the simple formula: 1, 2, 3
These are the proportions of eggs to sugar to butter.
Swiss meringue buttercream has a beautiful texture right after it's made; light, fluffy and it goes on the cake very smoothly. It is a much heavier tasting buttercream and has the distinct taste of butter. Some people prefer it and others find it too heavy.
Ingredients
8
egg whites 16 oz
Sugar 32 oz
unsalted butter (cubed and at room temperature)Instructions
- Mix egg whites with sugar over double boiler until heated to 140 degrees F.
- Mix in a stand mixer on high until soft peaks form.
- Add the vanilla.
- With mixer on medium-low, add the butter bits at a time. When all added, turn mixer to medium high, until a smooth buttercream is formed.
Notes
You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.
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