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Swiss Meringue Buttercream
Swiss Meringue Buttercream

Before you jump to Swiss Meringue Buttercream recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

A lot of us have been conditioned to think that comfort foods are terrible and should be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods can be super nutritious and good for you. Several foods honestly do raise your mood when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Grains can be great for driving away a bad mood. Quinoa, millet, teff and barley are all actually excellent for helping increase your happiness levels. They help you feel full too which can truly help to make your mood better. It’s easy to feel a little bit off when you feel hungry! These grains can elevate your mood since it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

See, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to swiss meringue buttercream recipe. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Swiss Meringue Buttercream:
  1. Take large egg whites, room temperature
  2. Prepare granulated sugar
  3. Take unsalted butter, room temperature but not too soft, cut into cubes
  4. Take vanilla extract
  5. Prepare salt
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.

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