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  • Swiss Meringue Buttercream

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    Remi Gildo
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    Swiss meringue buttercream is made by beating egg whites and sugar over simmering water until thickened, then beating the mixture until stiff peaks form while gradually adding softened butter, vanilla, and salt. The ingredients are egg whites, sugar, butter, vanilla, and salt. The egg whites and sugar are beaten together over heat until thickened and no sugar grains remain, then beaten until very thick and fluffy before slowly mixing in the butter, vanilla, and salt.

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    SWISS MERINGUE BUTTERCREAM

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    Swiss meringue buttercream is made by beating egg whites and sugar over simmering water until thickened, then beating the mixture until stiff peaks form while gradually adding softened butter, vanilla, and salt. The ingredients are egg whites, sugar, butter, vanilla, and salt. The egg whites and sugar are beaten together over heat until thickened and no sugar grains remain, then beaten until very thick and fluffy before slowly mixing in the butter, vanilla, and salt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Swiss Meringue Buttercream

    Uploaded by

    Remi Gildo
    Swiss meringue buttercream is made by beating egg whites and sugar over simmering water until thickened, then beating the mixture until stiff peaks form while gradually adding softened butter, vanilla, and salt. The ingredients are egg whites, sugar, butter, vanilla, and salt. The egg whites and sugar are beaten together over heat until thickened and no sugar grains remain, then beaten until very thick and fluffy before slowly mixing in the butter, vanilla, and salt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    SWISS MERINGUE BUTTERCREAM

    Ingredients:
    6 pcs Egg whites
    2 cups Granulated sugar
    1 ½ cup Butter (room temp)
    2 tsp Vanilla
    1/8 tsp salt
    Procedures:

    1. Prepare egg whites and take out butter from the fridge.
    2. Boil water to a pot.
    3. Wipe mixing bowl with small amount of vinegar to remove residue that will hinder meringue from
    reaching stiff peak.
    4. Place egg whites and sugar to clean mixing bowl and mix using wire whisk until incorporated, then
    place on top of simmering water.
    5. Keep stirring while egg and sugar is gently cooking. After 5 minutes you can finger test the mixture, if
    no grain of sugar is present then you may remove the mixing bowl.
    6. Transfer mixture to another mixing bowl fitted for your stand mixer.
    7. Beat at medium speed until it reaches stiff peak. Usually take 10minutes or more.
    8. Once you reach stiff peak, add butter 1 tbsp at a time.
    9. Add vanilla and salt.

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