Swiss Meringue Buttercream Jul 13 Written By Sarah Truesdell PrintSwiss Meringue ButtercreamAuthor: Sarah TruesdellIngredients1 cup (8 fl. oz.) egg whites (fresh or pasteurized)2 cups (400 g.) granulated sugar3 cups (1 1/2 lbs) unsalted butter, cool1 tablespoon vanilla extract or vanilla bean pastegel food coloringInstructionsIn a large metal or glass bowl, or bowl of a stand mixer, combine egg whites with all of the sugar. Fill a small sauce pan that can fit your bowl or mixer bowl snugly, with 1 inch of water. Place bowl with egg whites and sugar on top of pot. Make sure the bottom of the bowl is not in contact with the water. Over low or medium heat, bring water to a simmer and cook the sugar and egg whites until the sugar dissolves. Whisk continuously. Once you can no longer feel the graininess of the sugar, place mixer bowl on stand mixer, fitted with whisk attachment (or pour mixture into the mixer bowl). If using a hand mixer, just take the bowl of the heat and begin whipping the egg whites. Start on low and gradually increase the speed to high. Whip on high for several minutes, until you achieve firm or medium firm peaks and the mixture has cooled a bit. Cut butter into 1 tablespoon pieces. Reduce speed to medium. Add butter, 1 at a time, until fully mixed in. Start will cool butter. If the cold butter cools off the meringue to to point where bowl feels cool to the tough, warm the remaining butter until it is softened but not melted. Add, 1 tablespoon at a time.The buttercream will go through stages. It may turn fluffy and look like frosting right away. It may soften up and turn a bit soupy. Increase speed to high and keep whipping, it should pull back together. It may look curdled...keep whipping. If using a stand mixer, switch to the paddle attachment and beat in 1 tablespoon of vanilla. Mix on medium for two minutes. Keep covered, at room temperature, until needed. May be stored at room temperature for 3 days, or in the refrigerator for two weeks. Can be frozen for several months. Thaw and bring to room temperature before beating to us. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Swiss Meringue Buttercream Jul 13 Written By Sarah Truesdell PrintSwiss Meringue ButtercreamAuthor: Sarah TruesdellIngredients1 cup (8 fl. oz.) egg whites (fresh or pasteurized)2 cups (400 g.) granulated sugar3 cups (1 1/2 lbs) unsalted butter, cool1 tablespoon vanilla extract or vanilla bean pastegel food coloringInstructionsIn a large metal or glass bowl, or bowl of a stand mixer, combine egg whites with all of the sugar. Fill a small sauce pan that can fit your bowl or mixer bowl snugly, with 1 inch of water. Place bowl with egg whites and sugar on top of pot. Make sure the bottom of the bowl is not in contact with the water. Over low or medium heat, bring water to a simmer and cook the sugar and egg whites until the sugar dissolves. Whisk continuously. Once you can no longer feel the graininess of the sugar, place mixer bowl on stand mixer, fitted with whisk attachment (or pour mixture into the mixer bowl). If using a hand mixer, just take the bowl of the heat and begin whipping the egg whites. Start on low and gradually increase the speed to high. Whip on high for several minutes, until you achieve firm or medium firm peaks and the mixture has cooled a bit. Cut butter into 1 tablespoon pieces. Reduce speed to medium. Add butter, 1 at a time, until fully mixed in. Start will cool butter. If the cold butter cools off the meringue to to point where bowl feels cool to the tough, warm the remaining butter until it is softened but not melted. Add, 1 tablespoon at a time.The buttercream will go through stages. It may turn fluffy and look like frosting right away. It may soften up and turn a bit soupy. Increase speed to high and keep whipping, it should pull back together. It may look curdled...keep whipping. If using a stand mixer, switch to the paddle attachment and beat in 1 tablespoon of vanilla. Mix on medium for two minutes. Keep covered, at room temperature, until needed. May be stored at room temperature for 3 days, or in the refrigerator for two weeks. Can be frozen for several months. Thaw and bring to room temperature before beating to us. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
