Swiss Meringue Buttercream
This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully! You also get a very bright white with Swiss Buttercream so you don’t have to cover your cake in fondant. In this video I’m showing you ALL my tips and trick to make this amazing frosting prefectly every time.
INGREDIENTS:
5 Egg Whites
1 1/2 Cups Sugar
2 Sticks Butter
1 tsp Vanilla Essence
METHOD:
Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth.
Pour the egg whites and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature.
With the mixer on low add the butter a tablespoon at a time, waiting until it is fully incorporated before adding the next. Add in the vanilla essence and scrape down the bowl to make sure everything is evenly combined.