Swiss Meringue Buttercream Ingredients. See footnotes to add fruit puree melted cooled chocolate or other flavor variations. Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F on an instant-read thermometer and sugar is dissolved.
See footnotes to add fruit puree melted cooled chocolate or other flavor variations. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. Transfer to the bowl of a.
Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F on an instant-read thermometer and sugar is dissolved.
That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. Transfer to the bowl of a. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. See footnotes to add fruit puree melted cooled chocolate or other flavor variations.