Switzerland / Sauces & condiments
Swiss Meringue Buttercream
Swiss meringue buttercream is a variety of buttercream frosting. It is mildly sweet, and it can be used as a filling or frosting. It can also be used to make piped decorations.
Ingredients
- egg white4
- granulated sugar, white granulated or superfine300 g
- unsalted butter, at room temperature and cut into small chunks400 g
- flavoring or extract, as desired
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the egg whites and sugar in a heat-proof bowl.
Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
Beat in any desired flavorings.
Use buttercream as desired.
Region evidence: recipe text — “Swiss Meringue Buttercream”
