How to make THE Best Swiss Meringue Buttercream. Swiss Meringue Buttercream is light and fluffy and one of my favorites. There are some key parts that need to be followed. I also tell you about what to do when things go wrong with this temperamental meringue buttercream.
Touchless Thermometer like mine [ Ссылка ]
My Crazy Cat Lady spatula [ Ссылка ]
Ingredients:
7 egg whites (210 g)
Pinch kosher salt
2 cups sugar
2 c. unsalted butter at room temperature
1 tsp vanilla extract.
1. Make sure everything is super clean.
2. In a double boiler, bring the egg whites, sugar and salt up to 160 F degrees, whisking constantly to keep the liquid moving.
3. Cool the mixture to room temperature. I use an ice bath to speed things up.
4. Pour mixture into a stand mixer bowl and whisk to stiff peaks.
5. Add butter into the bowl in 2-tablespoon chunks at a time.
6. Lastly, add in vanilla extract.
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