Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, swiss meringue buttercream. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Swiss Meringue Buttercream is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Swiss Meringue Buttercream is something that I’ve loved my whole life. They are nice and they look fantastic.

Swiss meringue buttercream is a butter-based icing that starts by heating and whisking egg whites, sugar and cream of tartar together. The mix is then whipped and whipped until it cools. After that butter is added a bit at a time until a super-rich buttery frosting has formed.

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

The ingredients needed to make Swiss Meringue Buttercream:

1. Make ready 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. Get 1/4 tsp vanilla extract
5. Prepare 1/4 tsp salt

Look at how it holds its shape. Swiss meringue buttercream doesn't discriminate—it's a favorite among all, whether you're on Team Cake or Team Frosting. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest.

Steps 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.

Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla. It will come back together after more mixing. 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. Carefully separate the egg whites into a bowl.

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