Swiss Meringue Buttercream

Extremely light and smooth, this smooth and smooth Swiss meringue jam is a very stable frozen layer, perfect for delivering intricate designs to any cake. Learn how to make a perfect batch of Swiss meringue buttercream at any time with my useful tips and suggestions.

Extremely light and smooth, this smooth and smooth Swiss meringue jam is a very stable frozen layer, perfect for delivering intricate designs to any cake. Learn how to make a perfect batch of Swiss meringue buttercream at any time with my useful tips and suggestions.

Although classic American buttercream is very easy to make, it's not just my favorite frosting. Period.

However, Swiss buttercream meringue is really a different story, because it is luxurious, soft, and like butter. And decorated with small vanilla seeds, this Swiss meringue buttercream is a dream!

I still won't eat it with a spoonful, but I will happily freeze my layer cake with this soft buttercream anytime.

The best Frostcream frost ever! (You know, cream cheese frosting will always be my favorite of all time!)

Swiss meringue buttercream is an IDEAL decoration for cake decorating, because it is very stable and resists its shape for a very long time. And it doesn't melt even in summer days !!!

Extremely light and smooth, this smooth and smooth Swiss meringue jam is a very stable frozen layer, perfect for delivering intricate designs to any cake. Learn how to make a perfect batch of Swiss meringue buttercream at any time with my useful tips and suggestions.

Of course, it takes a little extra effort to make Swiss buttercream meringue. But I promise you, the end result is really delicious and really worth the extra fat elbows!

Great Chocolate Cheesecake
And now let's make this beautiful buttercream together and I will share my tips along the way.

First and foremost, we will start by separating the egg white and egg yolk. For this recipe, we only need egg white. To whisk egg whites into soft meringues, it is important to start with a bowl and equipment that is very clean, free of traces of fat.

And when separating egg whites, be careful not to get a single drop of egg yolk in it. A small drop of egg yolk can damage the entire pile of egg white, and it won't flail to a stiff peak.

TIP: It's easier to separate cold eggs from the refrigerator, because the yolks are tighter. And never break the egg over your main egg white bowl. Instead, use this 3-bowl method: 1 bowl to collect egg white, 1 for egg yolks, and 1 for breaking and separating each egg.

Ingredients:

• 6 egg whites
• 1 ½ cups (300gr) sugar
• ½ kosher salt
• 1 ½ cups (340gr) unsalted butter, softened and cubed
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla bean paste)

Directions:

In a small saucepan, whisk together with sugar and cook and the mixture until sugar is completely melted and it reaches 160 ° F (70 ° C) stirring continuously, about 5 minutes.

Transfer the mixture into a clean, fat-free mixing bowl with a whisk attachment. The speed of the stiff peaks form and the mixture is cool to touch, about 10 minutes.

Switch to a paddle attachment.

Add salt, vanilla bean and butter, one cube at a time. Make sure the butter is fully incorporated before adding the next one. The mixture might curdle, but don't panic. Continue beating the mixture until smooth, light and fluffy, about 10 minutes.

 (When the frosting reaches the right consistency, you will start slapping sound hearing.)

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