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Swiss Meringue Buttercream
Swiss Meringue Buttercream

Before you jump to Swiss Meringue Buttercream recipe, you may want to read this short interesting healthy tips about The Foods You Select To Consume Are Going To Effect Your Health.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or negatively. You should also realize that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. You will find that the nutrition in these types of is non existent and the unwanted side effects will be really bad. Because of this we are going to be going over the food items that you should be ingesting that will have a positive effect on your health.

Also when it comes to having a dessert soon after your meals you should consider having various citrus fruits. All the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. You may also want to combine a few things like orange sections, shredded coconut blended with a teaspoon of honey.

If you decide that your overall health is important to you, you ought to take these suggestions to heart. The pre packaged processed foods that you can find in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to swiss meringue buttercream recipe. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Swiss Meringue Buttercream:
  1. Provide large egg whites, room temperature
  2. Prepare granulated sugar
  3. You need unsalted butter, room temperature but not too soft, cut into cubes
  4. You need vanilla extract
  5. You need salt
Instructions to make Swiss Meringue Buttercream:
  1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
  2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
  3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
  4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
  5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.

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