Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a unique dish, swiss meringue buttercream. It is one of my favorites food recipe. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Swiss Meringue Buttercream is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Swiss Meringue Buttercream is something that I have loved my whole life. They are fine and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few components. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Swiss Meringue Buttercream:

1. Get 6 large egg whites, room temperature
2. Make ready 160 grams granulated sugar
3. Prepare 300 grams unsalted butter, room temperature but not too soft, cut into cubes
4. Take 1/4 tsp vanilla extract
5. Get 1/4 tsp salt

Swiss Meringue Buttercream, if you have not had it before, is soft and silky. American style buttercream can sometimes be a bit grainy, depending on the icing sugar (confectioners sugar) used. It also develops a slight crust when it is exposed to air. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.

Instructions to make Swiss Meringue Buttercream:

1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.

A swiss buttercream holds really well, especially if you want to pipe it. The difference between Swiss meringue buttercream and regular buttercream is that you need to make meringue from the egg whites and then work in the other ingredients. This makes Swiss meringue buttercream lighter and less sweet than regular buttercream. Though more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavourings.

So that is going to wrap it up with this Best food swiss meringue buttercream recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!