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Swiss Meringue Buttercream

Swiss Meringue Buttercream

If you aren’t aware this Swiss meringue buttercream is different from the normal American buttercream frosting and is made from cooked egg whites. Easy to prepare by the step-by-step recipe.

Ingredients

  • Caster sugar 90 g
  • Egg Whites 2
  • Butter 110 g
  • Vanilla Pods 1

Instructions

Steps:

  1. First, to make perfect Swiss meringue buttercream, cut the butter into cubes and leave it to soften at room temperature in a bowl.
  2. Put the egg whites and sugar in a bowl and beat the mixture with a hand whisk.
  3. Put the bowl on a pan with boiling water and whip the cream in the bain-marie until you get a white and foamy texture.
  4. If you have a thermometer check when it reaches a temperature of 65 °C. At this point, move the bowl away from the heat and continue to whisk with an electric whisk or with a planetary mixer, adding a cube of butter at a time until everything is incorporated.
  5. Add the seeds from the vanilla pod and continue to mix until you get a soft and fluffy cream.
  6. Decorate your muffins or cupcakes by placing the Swiss meringue buttercream in a pastry bag with the tip of your choice.

 

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