The egg whites in a Swiss meringue buttercream are aerated through whipping and stabilised by the dissolving of sugar, creating a meringue able to be successfully incorporated into other ingredients. The combination of a fluffy consistency and the paleness of the Swiss meringue buttercream makes it ideal for use in wedding cakes and any pastries where a white buttercream is desired.
- Sugar - 450g
- Egg White - 230g
- Butter, cut into medium chunks, soft - 570g
- Vanilla Extract - 10ml
- Place sugar and egg whites in a stainless-steel mixer bowl and whisk to combine. Set the bowl over barely simmering water and heat, whisking constantly to 74°C (If you haven’t got a thermometer then you can poke your finger into the mix and feel the egg white mixture between your fingers and if it is granular, it needs to be heated further. If not move to the next step).
- Transfer the bowl to the mixer and whip with the whisk attachment on high speed until the meringue is the desired consistency and cooled to touch the bowl, about 10 minutes. (You're going to add the butter next and you don’t want the meringue to be so warm that it will melt the butter, this will cause your buttercream to be soupy!)
- Gradually add the butter to the meringue while whipping on his speed; the buttercream should be light and creamy. Blend in the vanilla.
Cover and store in the refrigerator until ready to use.