DirectionsStep1Heat the egg whites and sugar in a double boiler (or bowl of stand mixer sitting on large saucepan filled with simmering water), whisking all the time.Step2When the sugar has completely melted and the temperature reached 160°F (71°C) then remove from the heat and immediately pour into a stand mixer fitted with the whisk attachment.Step3Whisk on a medium setting for about 10-15 minutes until a glossy meringue has formed into peaks and the temperature has lowered to room temperature 68°F to 75°F (20°C to 24°C).Step4Change the whisk attachment to a paddle beater and beat on low adding the room temperature butter one cube at a time.Step5Once you have added all of the butter the mixture will look thick and curdled but keep whipping the buttercream until it comes together to a smooth and creamy consistency.Step6Add the vanilla extract and salt and mix in until thoroughly combined. Your buttercream is now ready for decorating and pipingIngredientsIngredients240 gramsEgg Whites (about 8 medium sized egg whites)400 gramsCaster Sugar480 gramsUnsalted Butter2 teaspoonsVanilla Extract½ teaspoonKosher SaltNutritionalNutritional214 Calories16 gTotal Fat43 mgCholesterol17 gCarbohydrate67 mgSodium1 gProteinFrom coRecipeDirectionsIngredientsNutritionalExplore furtherVanilla swiss meringue buttercream recipe delicious. …deliciousmagazine.co.ukEasy Swiss Meringue Buttercream Recipe Beyond Frostingbeyondfrosting.comHow To Make Swiss Meringue Buttercream (and how to fix it)thesugarcoatedcottage.…The Best Swiss Meringue Buttercream Recipe! - Sugar and …sugarandcharm.comHow to make Swiss Meringue Buttercream I Baker Bettiebakerbettie.comRecommended to you based on what's popular • Feedback
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