Swiss Meringue Buttercream
Moyin OdeniranIngredients:
- 500g pasteurised egg whites
- 875g caster sugar
- 1kg softened unsalted butter
- 2.5 tsp kosher salt
- 2 tbsp vanilla
Instructions:
- In a heatproof bowl, combining egg whites, sugar and salt
- 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.
- Whip the egg white mixture for 20-30 minutes until stiff, glossy peaks have form.
- Gradually add cubes of softened butter until fully incorporated
- Continue whipping until the buttercream is smooth and silky.
- Using a paddle attachment, Mix on low for 30-45 minutes if you want to get rid of air bubbles.
- 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