Swiss Meringue Buttercream
|Source||by Lauren Cortesi (Honey Brook, PA, USA)|
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.
- 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.
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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