Swiss Meringue Buttercream

Moyin Odeniran

Ingredients:

  • 500g pasteurised egg whites
  • 875g caster sugar
  • 1kg softened unsalted butter
  • 2.5 tsp kosher salt
  • 2 tbsp vanilla

Instructions:

  1. In a heatproof bowl, combining egg whites, sugar and salt
  2. Place the bowl over a pot of simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (71°C). If using pasteurised egg whites, no need to heat them to 160°F (71°C); simply warm the mixture until the sugar is fully dissolved.
  3. Whip the egg white mixture for 20-30 minutes until stiff, glossy peaks have form.
  4. Gradually add cubes of softened butter until fully incorporated
  5. Continue whipping until the buttercream is smooth and silky.
  6. Using a paddle attachment, Mix on low for 30-45 minutes if you want to get rid of air bubbles.
  7. Add flavourings like vanilla and mix until fully incorporated.

Tips for Success:

  • Ensure the butter is soft but not melted.
  • Gradually add butter to prevent curdling.
  • Use at room temperature for the best consistency.

Application:

  • Perfect for frosting cakes and cupcakes.
  • Pairs well with a variety of flavors, enhancing your baked goods.

Watch the Recipe Video on TikTok 

 

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