Swiss Meringue Buttercream
classic swiss meringue buttercream recipe
Equipment
- mixer
Ingredients
- 6 large egg whites
- 1.5 cup granulated sugar
- 1/2 tsp cream of tarter
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cup unsaleted butter, room temp
Instructions
Heat egg whites and sugar
- Whisk together the room temperature egg whites, sugar, cream of tartar and salt together in a metal stand mixer bowl (or heat proof stainless steel bowl) with a wire whisk.Once combined, place the bowl over a saucepan of simmering water steady on medium heat. Which the mixture constantly, for about ten minutes, or until it reaches 160ºF.
Beat Until Cool
- Move heated mixture to a mixing bowl with a whisk attachment. Turn the mixer to high speed and beat for about 6-7 minutes until the temperature falls to 90ºF.
Add the butter
- Add the cubed butter about a tablespoon at a time. Careful not to rush this process and allow each piece of butter to incorporate before adding more.
Flavoring
- While vanilla bean paste is literally the best option, it's becoming harder to find. Adding in a table spoon or two of vanilla extract or a combination of flavorings will give this buttercream a beautiful pop of flavor.
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