WebWe want the meringue to reach stiff peaks and cool down at the same time. You will know the meringue is cool enough when the outside of the bowl feels cooler to …
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Some of my sugar free Swiss meringue buttercream atop a Chocolate Cuffin. Traditionally, Swiss meringue buttercream is made by gently heating the egg white and sugar in a double boiler. However, my recipe (which is based off a recipe I’ve been using for a long time) does not cook the egg whites first.
Italian and French meringue requires you to pour hot sugar syrup into the egg whites. While Swiss meringue is made by heating the egg whites and sugar over a double boiler. If you haven't made meringue buttercream before, I highly suggest you start with this Swiss version. I'll walk you through exactly how to get perfect frosting every time.
Once the meringue has cooled completely to room temperature, you’ll add the butter and voila. For the coffee flavor, use espresso powder or instant coffee granules with hot water. Let it cool for a few minutes and add it to the buttercream.
Storage. I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days. It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter. It can be kept refrigerated for up to one week or in the freezer for up to three months.