Swiss meringue buttercream. This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last?

Swiss meringue buttercream

Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet. It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! You can cook Swiss meringue buttercream using 3 ingredients and 5 steps. Here is how you cook it.

Ingredients of Swiss meringue buttercream

You need 3 of Egg white.
It's 200 grams of Castor sugar.
You need 200 grams of Unsalted butter.

Learn to make Swiss Meringue buttercream Frosting! Once all your butter has been added, add some vanilla extract, and if you're making chocolate buttercream add the cocoa powder too. BEST SWISS MERINGUE BUTTERCREAM - NO-FAIL RECIPE (SMBC) Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. This light and silky buttercream is none too sweet and beautifully stable at room temperature.

Swiss meringue buttercream instructions

Beat egg whites and sugar on a double boiler on a low speed till the sugar dissolves.
Remove off heat and beat on high heat till it becomes smooth and glossy and doubles in volume. To help it cool faster you can put the bowl on an ice bath..
Put whisk on a slow speed and slowly start adding softened butter its important the butter be soft. Keep adding till the butter is fully incorporated..
Now turn the whisk on full speed and keep beating it till it all comes together. There will be a moment when it just magically comes together wait for it. Once again if you want to hasten the process put the bowl on an ice bath..
The buttercream cream is ready you can add any flavor or colour to it and pipe it out. It holds beautifully and tastes smooth and luxurious..

Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of. This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked.