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We hope you got benefit from reading it, now let’s go back to swiss meringue buttercream recipe. You can have swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Swiss meringue buttercream:
- You need pasteurized egg whites (carton)
- Take powdered sugar
- Get butter, room temp, cut up
- Get Vanilla
- Provide salt
Instructions to make Swiss meringue buttercream:
- Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
- Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
- Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
- Once all butter is fully incorporated (about 15 minutes)
- Add the 2 tbsp vanilla extract.
- Continue to beat 10 more minutes.
It's silky, smooth, elegant, and delicious. Use it to decorate cakes and cookies. Learn to make Swiss Meringue buttercream Frosting! - STORAGE: Keep buttercream at room temperature if using the same day. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.
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