Swiss Meringue Buttercream Recipe
Course: DessertCuisine: Swiss, AmericanDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesI am excited to be teaching a class on Swiss Meringue Buttercream for PSFC. This class will teach students how to use a double boiler to create meringue from egg whites and sugar, whip it up into puffy white clouds, and slowly add butter into the mixture to create the silkiest, smoothest, and most luxurious buttercream possible. We will be flavoring the buttercream three ways, depending on what is in season at the Coop at the time of the course. This means students will have three different flavors of buttercream to decorate a cake with (which we will also go into at the end). Once made, this product can be kept in the fridge for up to two weeks and in the freezer for up to three months for later use.
Ingredients
– 5 egg whites at room temp
– 2 cups or 452g of unsalted butter at room temp
– 1.5 cups or 300g granulated sugar
– 1/2 tsp salt
– 1tsp vanilla extract or 1 vanilla bean sliced and scraped
Directions
- Add egg whites, sugar, and salt into a bowl or the top part of a double boiler
- Place the bowl over the top of a pan of simmering water taking care that the bowl does not touch the water (or use your double boiler)
- Whisk egg whites constantly and heat until it reaches either 160 degrees or if you don’t have a thermometer, heat until the sugar no longer feels grainy between your fingers.
- Transfer the contents of the bowl into a stand mixer and mix with a whisk attachment until the bowl has completely cooled to room temp and you have glossy peaks.
- Slowly add your cubed room temperature butter (with the mixer on low) one at a time, not moving on until each cube is incorporated.
- Once all the butter is incorporated and the consistency is where you want it you can add vanilla or any other flavor or color additions.