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We hope you got benefit from reading it, now let’s go back to swiss meringue buttercream recipe. You can cook swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Swiss meringue buttercream:
- Take 3/4 cup pasteurized egg whites (carton)
- Provide 6 cups powdered sugar
- Provide 3 cups butter, room temp, cut up
- Prepare 2 Tbsp Vanilla
- Take 1/2 tsp salt
Steps to make Swiss meringue buttercream:
- Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
- Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
- Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
- Once all butter is fully incorporated (about 15 minutes)
- Add the 2 tbsp vanilla extract.
- Continue to beat 10 more minutes.
Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. Satiny and shiny, airy and perfectly smooth, every bite of this stable buttercream is like a candy cloud. Thanks to its superb smooth texture, Swiss meringue buttercream is perfect for cupcakes or cakes such as rose or ruffle. Swiss meringue buttercream is better in flavor and texture than American buttercream.
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