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(Baking Basics) Swiss Meringue Buttercream - English

923 views · Published 17 November 2016 · 5:22 · Indexed 8 October 2026

Channel: Aroma Of Zanzibar & Beyond · 2016 · Howto & Style

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Ingredients:

5 Egg whites
1 1/2 Cup granulated sugar
2 Cups butter ( 4 sticks ) room temperature
Vanilla 1 1/2 tsp 

1. Wipe the bowl of an electric mixer with paper towel and vinegar   or lemon juice, to remove any trace of grease.

2 Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly  until the sugar is melted and the temperature has reached to 160F/71C 
if you don't have a candy thermometer, dip in your finger to feel the sugar that has completely dissolve and the eggs whites are hot
 
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels cool  to the touch (about 7 to  10 minutes ). 

Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture 

(if curdles, keep mixing and it will come back to smooth).
If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. 
If the mixture is lumpy ( due to cold butter) take 1/3 of a cup, microwave for 20 seconds, put it back in the mixer and continue

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