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Save to my recipesSwiss Buttercream Ingredients
| 3 | Egg Whites from large eggs |  |
| 250 grams | Golden Caster Sugar (Billington's) |  |
| 1 pinch | Salt | |
| Vanilla Extract (Nielsen-Massey) |  |
|
| 300 grams | Butter unsalted, softened |
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Swiss Buttercream
Recipe Submitted By: bakingmad
Swiss Buttercream can be used to decorate anything, biscuits/cakes. Go on have a go yourself and impress your friends.
| Preparation Time | 10 minutes |
|---|---|
| Portions | . |
| Skill Level | Medium |
| Average Rating |  |
This recipe uses
How to make Swiss Buttercream
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
To make the buttercream: Tip the egg whites into a bowl and add the sugar and salt.
Place the bowl over a pan of simmering water (the bowl should not touch the water) and stir until the sugar dissolves completely, when you put your fingers in the mixture you should not feel any grains of sugar.
-
Remove the bowl from the heat and whisk with an electric whisk until it becomes a thick meringue that forms stiff peaks and the sides of the bowl no longer feels warm ( if the mixture is warm the butter will melt and mixture won't set) and whisk in the vanilla extract.
- Add the butter, it must be really soft, if too hard it will curdle, if melted the icing will not set, the butter should be the consistency of soft margarine.
-
Whisk it in a tablespoon at a time at full speed and it will combine together to give a fluffy buttercream which can be piped easily. Add food colourings as desired.
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