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Swiss meringue buttercream


Swiss meringue buttercream

Ingredients 4
Servings Covers 2 layered 20cm cakes or 40 cupcakes
Time 15 mins

Ingredients

  • 3
    egg whites - from large eggs at room temperature
  • 225
    g
    castor sugar
  • 500
    g
    unsalted butter - cubed and softened at room temperature (don't use salted butter)
  • 1
    Tbs
    vanilla extract or flavouring of your choice
 

Method

20 mins
 

To make the buttercream, fill the bottom of a saucepan with water and bring it to a gentle simmer.

 

Place the egg whites and sugar in a bowl that fits over the saucepan and stir gently with a whisk (don’t whisk to aerate the mixture).

 

Keep stirring until the mixture reaches 60°C on a sugar thermometer or until the egg whites are hot to the touch.

 

Place the egg white mixture in a container and refrigerate until cold.

 

Place the butter in a stand mixer fitted with a whisk attachment and cream until light and fluffy for about 8 mins.

 

Add half of the cold egg white mixture and whip well then add the remaining egg white mixture.

 

Add the vanilla or flavouring. Store the buttercream at room temperature until ready to use.

 

TIP: Never make buttercream using salted butter or margarine as the salt content is too high and the buttercream will be inedible.

 

 

Read more on: baking tips  |  icing  |  recipes
 

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