Swiss Meringue Buttercream

Name: How to cook Swiss Meringue Buttercream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cupcakes
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Swiss Meringue Buttercream

Thought I’d share this recipe before I forget how to make buttercream. I’m still trying to convince myself to bake while I’m in Italy but I’m clearly not listening to myself. Hopefully someone can try out this recipe and gift me a beautiful photo of it 😊

Ingredient

Food ration :

24 cupcakes

Cooking time :

35 minutes

large eggs

150 g

caster sugar

200 g

room temperature butter

Cooking instructions

* Step 1

Carefully separate egg yolks from the whites, making sure your egg whites go into a bigger heatproof bowl. Discard yolks

* Step 2

Add castor sugar to the egg whites and mix until incorporated. At this point the two ingredients will be mixed but you can still see or feel the sugar granules if you run the mixture between your fingers

* Step 3

Put bowl over a pot of water [Bain-Marie], making sure it does not touch the water. Set the heat to medium-low, keep stirring egg mixture to dissolve the sugar. Keep running a bit of the mixture between your fingers to check that the sugar has fully dissolved

* Step 4

Once sugar is dissolved, bring mixture under an electric mixture on medium speed. After about 10minutes it looks whiter, silky, shiny and almost doubling in volume. Add butter a little at a time, whipping and scrapping the sides after each addition, until fully incorporated