Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, swiss meringue buttercream. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Swiss Meringue Buttercream is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Swiss Meringue Buttercream is something that I’ve loved my entire life. They are nice and they look fantastic.

Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet. It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Swiss Meringue Buttercream:

1. Take 6 large egg whites, room temperature
2. Prepare 160 grams granulated sugar
3. Prepare 300 grams unsalted butter, room temperature but not too soft, cut into cubes
4. Get 1/4 tsp vanilla extract
5. Prepare 1/4 tsp salt

That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. This creamy frosting is silky smooth, rich in Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter.

Instructions to make Swiss Meringue Buttercream:

1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.

This creamy frosting is silky smooth, rich in Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue. Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.

So that is going to wrap it up for this special food swiss meringue buttercream recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!