Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Switzerland

Swiss Meringue Buttercream

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 egg whites
  • 300 g white granulated or superfine sugar
  • 400 g unsalted butter, at room temperature and cut into small chunks
  • Flavorings/extracts, as desired

Method

  1. Combine the egg whites and sugar in a heat-proof bowl.
  2. Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
  3. Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
  4. With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
  5. Beat in any desired flavorings.
  6. Use buttercream as desired.