Swiss Meringue Buttercream
Smooth, creamy and luxurious buttercream
- 1 1/4 Cup Sugar
- 5 egg whites
- 1 lb butter room temp
- 1/2 Tbsp Nielsen Massey Vanilla Extract
- pinch salt
1. In medium sauce pan add the egg whites and sugar.2. On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth). 3. Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes). 4. Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.5. Switch to paddle attachment.6. On low speed add the butter one piece at a time.7. Increase mixer to medium/high speed and mix until buttercream forms. 8. Add in the vanilla, continue mixing until completely mixed in.To make chocolate swiss meringue buttercream follow steps 1-8 as listed. Melt 8 ounces of semi-sweet chocolate and let cool, it should be cool enough that it is no longer hot but is still thickly fluid. Turn mixer on high and drizzle the chocolate into the buttercream mixture. Mix until completely incorporated and scrape sides of mixing bowl as needed.