Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a Good dish, swiss meringue buttercream. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Swiss Meringue Buttercream is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Swiss Meringue Buttercream is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Swiss Meringue Buttercream:

1. Get large egg whites, room temperature
2. Make ready granulated sugar
3. Get unsalted butter, room temperature but not too soft, cut into cubes
4. Make ready vanilla extract
5. Make ready salt

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. 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.

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.

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. Swiss Meringue Buttercream is my FAVORITE type of frosting—it tastes delicious, is a dream to work with, doesn't crust, and isn't overly sweet or greasy. The sugar is dissolved into the egg whites before whipping them into a meringue and finally adding butter, so there's no chance of grainy buttercream just silky smooth goodness. Another added benefit to Swiss meringue buttercream is the lack of icing sugar cloud.

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