Thursday, 2 December 2010

Tasty Swiss Meringue Buttercream Recipe

Try this buttercream recipe for a nice twist and finish to your cake, just like this picture of a cake using swiss buttercream. Please comment and let me know what you think!

8 egg whites
16 oz. sugar
32 oz. unsalted butter, room temp., cubed
1 tsp. vanilla
Preparation Method
mix egg whites with sugar over double boiler until
heated to 140 degrees.

Mix in a stand mixer on high until soft peaks form.
Add the vanilla.

With mixer on medium-low, add the butter bits at a time. When all added, turn mixer to medium high, until a smooth buttercream is formed.

You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.

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