Meringue Buttercream Icing. Because of its high butter content Italian meringue frosting is rich and creamy in flavor. Whip the cooked egg whites and sugar into stiff peaks then slowly add the butter.
Begin adding sugar syrup when eggs reach soft peaks. Pasteurized eggs may be used but they do not whip up as well as regular eggs and will yield less frosting. Beat in the salt meringue powder and vanilla.
So simple to make Swiss meringue buttercream only takes a handful of ingredients and can be flavored however you like.
Add the confectioners or glazing sugar and 2 tablespoons of the milk and beat until smooth. Swiss meringue buttercream is made from cooked egg whites and sugar butter and flavorings like vanilla and salt. Beat the butter andor shortening until fluffy. Cream the butter for a few minutes first to ensure it has the correct soft consistency and sift your powdered sugar to remove any lumps.