Vanilla Swiss Meringue Buttercream

 
Swiss_Meringue_Buttercream.JPG

INGREDIENTS

80g or 2 egg whites
100g castor sugar (31/2 oz)
Pinch of salt
1 tsp vanilla extract
175g butter at room temperature.(6oz)

METHOD

  1. Place egg whites, sugar, salt and vanilla in a heat proof bowl.
  2. Set it over a pan of gently simmering water.
  3. Whisk constantly using a hand whisk till the egg whites reach 70c.
  4. Transfer mixture to a stand mixture (you can use a hand he'd mixer) and beat till the egg mixture becomes thick and foamy.
  5. Add butter a little at a time and beat till smooth and creamy.
  6. Mixture may look a little curdled at first, but once all the butter is added, turn mixer to high and beat for a about a minute.
 
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