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Swiss Meringue Buttercream
An easy and stable buttercream that holds its shape beautifully, making it ideal for piping floral cake decorations and storing for later.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Place 3 egg whites and 90g of sugar into a dry, heat-proof bowl. Make sure no egg yolk or drops of water get into the whites.
Set the bowl over a double boiler. Heat, whisking constantly, until the sugar has completely dissolved and no grit can be felt when rubbed between your fingers.
Transfer the egg whites to a clean, dry mixing bowl. Whip on high speed until stiff peaks form and the mixture cools down completely, becoming glossy and holding its shape firmly.
Gradually add room-temperature butter pieces while beating on low speed, continuing to whip until the frosting turns silky smooth.
At the very end, you can mix in 1 tsp of cognac or vanilla extract and whip one last time.
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