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.
4 egg whites
300 g white granulated or superfine sugar
400 g unsalted butter, at room temperature and cut into small chunks
Flavorings/extracts, as desired
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.
- •If the butter is cold, it will not properly incorporate into the frosting.
- •The mixture may look like it is curdling partway through the butter addition—continue beating, and the mixture should come together.