Meringue Buttercream

Not overly sweet, light, stable at room temperature and so much better tasting than American buttercream!

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Whisk egg whites and granulated sugar in a mixing bowl and place it over a pot of simmering water.

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Whisk until the sugar is dissolved. To know when is ready, the temperature should reach 160 F.

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Using an electric mixer, whip the egg whites until stiff peaks form.

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Before adding the butter, make sure that the egg mixture is no longer warm.

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With the mixer on low speed, start adding the butter, vanilla extract and salt.

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After several minutes of mixing, the egg white meringue should reach stiff peaks.

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Serve and enjoy!

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If your meringue looks curdled or separated after adding the butter, simply keep beating it. The mixture will reincorporate and become smooth again.

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LET'S START cooking!

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Meringue Buttercream

Swiss

Not overly sweet, light, stable at room temperature and so much better tasting than American buttercream!

Whisk egg whites and granulated sugar in a mixing bowl and place it over a pot of simmering water.

Whisk until the sugar is dissolved. To know when is ready, the temperature should reach 160 F.

Using an electric mixer, whip the egg whites until stiff peaks form.

Before adding the butter, make sure that the egg mixture is no longer warm.

With the mixer on low speed, start adding the butter, vanilla extract and salt.

After several minutes of mixing, the egg white meringue should reach stiff peaks.

Serve and enjoy!

Serve and enjoy!

If your meringue looks curdled or separated after adding the butter, simply keep beating it. The mixture will reincorporate and become smooth again.

LET'S START cooking!