Recipe
April 16, 2010
Swiss Meringue Buttercream Recipe
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.
Directions
Yield:
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.