Swiss Buttercream Icing Recipe. But when recipes assume room-temperature butter means the same thing to everyone perfection becomes a matter of experience or chance hence the pervasive belief that Swiss meringue buttercream is a fickle thing that takes years. This is a delicious addictive frosting that I use on many of the special cakes I make.
Set the bowl over a pan of simmering water and stir constantly until the sugar is dissolved. But when recipes assume room-temperature butter means the same thing to everyone perfection becomes a matter of experience or chance hence the pervasive belief that Swiss meringue buttercream is a fickle thing that takes years. Swiss meringue buttercream is made from cooked egg whites and sugar butter and flavorings like vanilla and salt.
Whisk the warm mixture until stiff -.
Slowly add the sugar to the whipping egg whites dropping the. Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. Light and fluffy Swiss meringue buttercream is perfect for icing cakes and using between cake layers. If you start with a recipe for Swiss meringue buttercream like mineone that includes some target temperatures for guidanceits easy to get perfect results.