Swiss Meringue Buttercream
The swiss meringue buttercream is the older sister of our current buttercream and cream toppings. It was common in Singapore in the 1960s and 1970s as virtually all creams were made this way.
It is easy to make, and nothing is raw. We cook the meringue first before using it. Fail proof and easy recipe.
Recipe
Swiss Meringue Buttercream
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 4egg whites
- 150 gcaster sugar
- 225 to 250 gof butter, cut into equal sized cubes while soft but still cold
- 1 tspvanilla essence
Method
- 01Place the egg whites and sugar into a metal bowl (I use my standmixer's metal bowl) and set it over a bowl of boiling water, not touching the water.
- 02Stir gently until all the sugar has melted. (It should turn almost white)
- 03Whip the mixture until stiff, normally about 5 minutes.
- 04Transfer the bowl into ice-cold water and cool the mixture before adding the butter.
- 05Turn the machine on slow and whip in the butter one at a time, ensuring the butter is mixed in before adding the next.
- 06When all the butter have been added, turn on medium and whip until the mixture becomes no longer watery and has the consistency of cream.
- 07Use as desired immediately, or store in the refrigerator for up to 3 days.