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Swiss Meringue Buttercream

2012-05-20
bake5
  • Yield : 10-12 cupcakes
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredient:

- 60gm egg white (about 2 large whites)
- 100gm sugar ( I reduce to 75gsm)
- 170gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites
 
Method:
1) Put the sugar and egg whites in a heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3-5 minutes until sugar dissolved.
 
2) Whisk on medium speed until it cools and forms a thick shiny, about 5 minutes.
 
3) Add in butter one at a time. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes
 
4) Add in colouring of your choice to do the frosting.
 
 
Recipe Type: Tags: Ingredients: , ,

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