WebBring the temperature up to medium and allow the mixture to heat for a few minutes until the sugar is dissolved. Remove the bowl from the heat and use an electric …
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WebGradually add butter, 1 piece at a time, beating on medium speed. Let each piece of butter incorporate fully before adding another. Scrape down bottom and sides of bowl as …
WebMethod STEP 1 Put the egg whites and caster sugar in a heatproof bowl and place over a pan of barely simmering water, making sure the water doesn’t touch the bottom of the …
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WebClick to mark complete. In the top pan of a double boiler, combine egg whites, sugar and salt. Whisk constantly over simmering water until mixture reaches 160°F on an instant …
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WebRemove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract. Cut …
For potent extracts, like peppermint or almond, replace 1 teaspoon of the vanilla with just 1/2 teaspoon. For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt.
It varies from American buttercream because it uses egg whites that are beat into a lovely meringue before adding loads of butter and it does not crust (AAmerican buttercream crusts, Swiss meringue buttercream stays soft). Some of my sugar free Swiss meringue buttercream atop a Chocolate Cuffin.
Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it's easily halved for smaller bakes Put the egg whites and caster sugar in a heatproof bowl and place over a pan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl.