Swiss Meringue Buttercream
Swiss meringue buttercream is ideal for decorating muffins and cup cakes, as well as being quick and easy to prepare. Here's the step-by-step recipe.
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In addition to Italian and French meringue, it's also useful to know how to prepare Swiss meringue buttercream.
In this recipe, the egg whites are pasteurised in a water bath (instead of being a syrup of water and sugar). Swiss meringue buttercream also contains less butter for each egg white than other meringues, and has a very light and fluffy texture.
You can decorate Swiss meringue buttercream with sugar or chocolate flakes, and food colouring.
Here's how to make Swiss meringue buttercream, also known as Swiss meringue.
Step 01
First, to make perfect Swiss meringue buttercream, cut the butter into cubes and leave it to soften at room temperature in a bowl.
Step 02
Put the egg whites and sugar in a bowl and beat the mixture with a hand whisk.
Step 03
Put the bowl on a pan with boiling water and whip the cream in the bain-marie until you get a white and foamy texture.
If you have a thermometer check when it reaches a temperature of 65 °C. At this point, move the bowl away from the heat and continue to whisk with an electric whisk or with a planetary mixer, adding a cube of butter at a time until everything is incorporated.
Step 04
Add the seeds from the vanilla pod and continue to mix until you get a soft and fluffy cream.
Step 05
Decorate your muffins or cup cakes by placing the Swiss meringue buttercream in a pastry bag with the tip of your choice.
How to Store Swiss Meringue Buttercream
Keep the Swiss meringue buttercream in the refrigerator for 2-3 days or freeze it. Before use, bring it back to room temperature and mount it for a minute before use.
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