Meringue Buttercream

Swiss

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

Sugar

+

Butter

+

INGREDIENTS

Egg Whites

+

Salt

+

Vanilla Extract

+

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

1

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

2

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

3

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

4

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

5

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

6

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.

Tips from the chef

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