Swiss Meringue Buttercream Recipe by Pawon Indo Bule
Cooking Instructions 1 Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved. 2 Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it. 3 Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly. 4 Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while. 5 You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again. 1 Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved. 1 Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved. 2 Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it. 2 Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it. 3 Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly. 3 Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly. 4 Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while. 4 Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while. 5 You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again. 5 You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Italian Chicken Vegetable Bean Soup Pimento Cheese Indonesian KWETIAU SIRAM (Rice Noodles in Egg Gravy) Steak and Potato Cream Soup in Slow Cooker Vangyache Bharit Aka Baigan Bharta Aka Mashed Aubergines Italian Chicken Vegetable Bean Soup Pimento Cheese Indonesian KWETIAU SIRAM (Rice Noodles in Egg Gravy) Steak and Potato Cream Soup in Slow Cooker Vangyache Bharit Aka Baigan Bharta Aka Mashed Aubergines Toast a la Blackberry Jam Chicken spaghetti with cheese Mike's Adult Summertime 5 Calorie Lemon-Lime-aide Italian summer pasta salad My Butter Fried Pansetta Garlic mushrooms and cherry Tomatoes Eggplants with Tuscan Seasoning Quick Salsa Red, White, and Blue Chicken Salad Steak and Potato Cream Soup in Slow Cooker Spring blossom and veggie pancake Toast a la Blackberry Jam Chicken spaghetti with cheese Mike's Adult Summertime 5 Calorie Lemon-Lime-aide Italian summer pasta salad My Butter Fried Pansetta Garlic mushrooms and cherry Tomatoes Eggplants with Tuscan Seasoning Quick Salsa Red, White, and Blue Chicken Salad Steak and Potato Cream Soup in Slow Cooker Spring blossom and veggie pancake