Perfect Swiss Meringue Buttercream: How to make it perfect at home
published on 16 September, 2022 at 13:30
Fluffy and light, this is the best meringue buttercream you’ll make.
INGREDIENTS
300g egg whites
400g sugar
1 tsp vanilla sugar
400g butter
METHOD
- Pour the egg whites and sugar into a bowl.
- Cook on a bain-marie until the sugar melts without stopping mixing.
- Remove from heat and whisk for 10 minutes until the mixture cools and thickens. Add the vanilla and continue mixing a little slower.
- Add the butter to room temperature.
- Keep beating until it thickens again and use to decorate muffins and cakes.
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