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Swiss Meringue Buttercream

@arecipe.bsky.social

Swiss meringue buttercream is a variety of buttercream frosting. It is mildly sweet, and it can be used as a filling or frosting. It can also be used to make piped decorations.

Ingredients

  • 4 egg whites
  • 300 g white granulated or superfine sugar
  • 400 g unsalted butter, at room temperature and cut into small chunks
  • Flavorings/extracts, as desired

Instructions

  1. 1
    Combine the egg whites and sugar in a heat-proof bowl.
  2. 2
    Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
  3. 3
    Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
  4. 4
    With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
  5. 5
    Beat in any desired flavorings.
  6. 6
    Use buttercream as desired.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Swiss_Meringue_Buttercream