Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream can be finicky.

Swiss Meringue Buttercream is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Swiss Meringue Buttercream is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook swiss meringue buttercream using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Swiss Meringue Buttercream:

1. Get 300 g caster sugar
2. Get 4 egg whites
3. Get 400 g unsalted butter chopped into meduim size cubes
4. Take 1-2 tbsp vanilla essence or any other flavoring

While I frost most of my cakes with American buttercream, sometimes I like to mix things up! Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes.

Instructions to make Swiss Meringue Buttercream:

1. Clean the bowl of your stand mixer, whisk attatchment, paddle and handwhisk with a paper towel dipped in white vinegar. This helps remove traces of fat which can make your egg whites deflate.
2. Add your caster sugar and egg whites to the bowl and place it over a saucepan with simmering water making sure the bottom of the bowl does not touch the water.
3. Keep whisking as the mixture heats up to ensure that the sugar granules are completely dissolved in the egg whites.
4. Remove the bowl from the heat and place it on the mixer. With the whisk attachment whisk the mixture till it is cooled completely. This is meringue.
5. Add the cubes of butter piece by piece waiting until one piece is fully incorporated till you add the next. Don't rush this process. The mixture may start to curdle or look soupy. Don't worry keep whipping, it will come together.
6. Add vanilla and whip.
7. Switch to the paddle attatchment or if using a hand mixer fold in with a spatula. Do this till you see no more bubbles but just silky smooth buttercream.
8. You can flavor with anything from fresh fruit to mixed nuts. Experiment with your favorite flavors.

Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. This light and silky buttercream is none too sweet and beautifully stable at room temperature. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of.

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