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Swiss Meringue Buttercream
A silky, smooth, and less-sweet buttercream frosting perfect for cakes and cupcakes. This Swiss meringue buttercream is made by gently heating egg whites and sugar, whipping them into a glossy meringue, and then incorporating butter and vanilla extract for a luxurious finish.
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Critical Success Points
- • Dissolve sugar completely in egg whites over simmering water (Step 3).
- • Whip meringue to stiff peaks and ensure bowl is cool before adding butter (Step 4).
- • Add butter gradually at room temperature (Step 5).
Safety Warnings
- • Ensure egg whites reach at least 70°C/160°F to be safe for consumption.
- • Careful when handling hot bowls and simmering water to avoid burns.
- • Raw eggs can pose a risk to pregnant women, young children, and immunocompromised individuals.
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