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Swiss Meringue Buttercream Recipe

Photo Cake Swiss Meringue Buttercream Recipe

An easy cake icing from the Bonnie Gordon School. Watch food stylist Charmaine Baan and chef Claire Tansey demonstrate how to perfectly frost and decorate a cake with this icing on our Online TV show.

Ingredients: 

1 cup granulated sugar
5 egg whites
2 cups soft unsalted butter
1 tsp vanilla
Pinch salt

Instructions: 

Step 1: Place egg whites and sugar in a heatproof bowl and place over a pot of simmering water. Heat whites while whisking continuously until they are hot and sugar has completely dissolved (about 140°F). Remove whites from heat. Using an electric mixer with a whisk attachment whip on medium-high until whites are completely cooled and have formed medium stiff peaks.

Step 2: Add butter in chunks, creaming well between each addition.

Step 3: When butter is fully incorporated and the curdled look changes to a smooth satin look add vanilla and salt and whip well until completely combined.

Watch food stylist Charmaine Baan and chef Claire Tansey demonstrate how to perfectly frost and decorate a cake with this icing in Episode 22 of H&H Online TV.

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