Vanilla Swiss Meringue Buttercream Recipe

Swiss Meringue Buttercream Baking Sense®

WEBMar 23, 2021 · Instructions. In a large mixing bowl, combine 8 oz granulated sugar, 5 large egg whites, ½ teaspoon cream of tartar and ¼ teaspoon …

Rating: 4.7/5(3)
1. In a large mixing bowl, combine the sugar, egg whites, cream of tartar and salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the egg whites mixture until the temperature reaches between 160°F.
2. Remove the bowl from the heat and whip the whites in high speed until stiff peaks form and the whites are cooled to about 80°F.
3. When the whites have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.
4. Store at room temperature until ready to use.

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StepbyStep Swiss Meringue Buttercream {Simple & Stressfree}

WEBSep 23, 2022 · Add egg whites to the clean electric mixer bowl. Add sugar. Whisk egg whites with sugar. Place bowl over a saucepan filled with no more than 2 inches of …

Rating: 5/5(5)

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Vanilla Swiss Meringue Buttercream {dairyfree} Our …

WEBMay 1, 2024 · Instructions. Add egg whites and honey/maple syrup to the bowl of a stand mixing. Place over a pot with about 1" of gently …

1. Add egg whites and honey/maple syrup to the bowl of a stand mixing. Place over a pot with about 1" of gently simmering water.
2. Slowly heat the egg white mixture to 160°F (reduce 2°F for every 1,000ft in elevation), whisking occasionally.
3. Immediately remove from heat. With the whisk attachment, beat the egg white mixture on high speed until it nearly triples in size, is bright white, and has stiff peaks. Add in the scraped vanilla bean seeds (discard the pod) or vanilla extract and beat just until incorporated. If the meringue is still warm (feel the outside of the bowl, it should be cool), wait to add the shortening/ghee.
4. Once the meringue is cool enough, using the paddle attachment, beat in the shortening/ghee one chunk at a time. The meringue will deflate and maybe even look curdled or soupy. Just keep beating it, and it will eventually come together in a thick, creamy frosting. It may take about 5-ish minutes.

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