Samantha This Swiss Meringue buttercream has a creamy texture and the perfect amount of sweetness. The flavor is much less intense than the typical American powdered sugar version. And that creaminess allows for smooth piping that let’s you decorate beautifully. This recipe does require a candy thermometer and it is more difficult to perfect than its American counterpart, but it is completely worth the extra effort.
Unfortunately this buttercream is still a work in progress. After working with it a bit it started to get a curdled like texture. Still tasted awesome though.
Ingredients
Special equipment
Tips
Directions
- Pick out a bowl and saucepan to make a double boiler: Your bowl should fit nicely in the sauce pan. The sauce pan should be large enough to allow for a few inches of boiling water that does not touch your bowl.
- Cut your lemon in half and rub the bowl with the lemon. Then wipe it out. This will remove any residual fat from the bowl.
- Begin heating your water in the saucepan .
- Add egg whites, sugar, and salt in the bowl you picked out for the double boiler.
- Whisk the mixture briefly.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up.
- When the mixture has warmed, whisk it constantly until it reaches an internal temperature of 160ºF.
- Remove the bowl from the double boiler. Then, whisk it with a hand mixer or stand mixer until you get room temperature glossy peaks.
- Once peaks begin to appear, add tablespoon sized dollops of room temperature butter. Making sure to let the butter incorporate before you add the next piece. Your mixture will become soupy until all of the butter is added. Don’t panic. : )
- Add flavorings and color once all of the butter is incorporated: For this recipe, I’m adding 2 tsp of vanilla .
- Transfer the buttercream to a piping bag or use a ziplock bag to store in the refrigerator or freezer.
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