Swiss Meringue Buttercream

Written By R T

Swiss Meringue Buttercream is stiffer than regular buttercream, but is susceptible to the same melting in higher temps.

This recipe makes roughly enough for 1 regular sized sponge cake

Ingredients

  • 180g Egg Whites

  • 400g Sugar

  • 340g Unsalted butter

  • 2 Teaspoons vanilla extract (or more, depending on your tastes)

  • 1/8th teaspoon salt

Method

  • Add eggs and sugar to a steel / copper bowl

  • Place bown over a sauepan of boiling water, bain marie style - only allow steam to touch the bowl, not the water

  • Whisk the egg whites until they reach 71°C - Just keep them constantly moving

  • Remove from heat, and pour into the mixer

  • Whisk until meringue-ey (holds stiff peaks)

  • Continue whisking and add butter in 1 thumb sized knob at a time until full incorporated.

    • ps. This may take some time, but just keep whisking like crazy until it forms a stuff buttery consistency.

R T
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