Who doesn’t love a good Swiss Meringue Buttercream? Sometimes we all get a little confused by the instructions, so here is a comprehensive look at how to make the perfect Swiss Meringue Buttercream with a touch of humor.
Swiss Meringue Recipe
Ingredients
- 4 egg whites
- 3/4 cup of sugar
- 1 pinch of salt
- 1 pound of sweet butter (cubed at room temperature is best)
- 2 teaspoons of vanilla extract
Instructions
- In a stainless steel mixing bowl, beat the egg whites and the sugar with a hand mixer.
- Place the bowl over a pot of simmering water. Heat it up while whisking constantly.
- Keep whisking until it reaches 140 degrees Fahrenheit on a candy thermometer or until the meringue reaches a stiff peak.
- Once the meringue has reached the desired temperature, remove it from the heat and continue to beat it until you get a thick and glossy meringue.
- Now add the butter, one cube at a time, while continuously beating the meringue.
- Once all the butter is efficiently incorporated, add the salt and the vanilla. Beat it some more until everything is well blended.
- Voilà! Now you have the best Swiss Meringue Buttercream! You’re ready to rock the world with your cake decorating skills!
Pro tip: If anyone asks why it’s called Swiss Meringue Buttercream simply tell them it’s because it’s as creamy and smooth as Swiss cheese!
Making Swiss Meringue Buttercream doesn’t have to be a daunting task. All it takes is a bit of patience and don’t forget to add a bit of humor to the mix and, before you know it, you’ll have the best Swiss Meringue Buttercream around. So go ahead, get your bowl and whisk and start making the perfect Swiss Meringue Buttercream today!