Swiss Meringue Buttercream Mary Berry Food

SWISS MERINGUE BUTTERCREAM

Swiss Meringue Buttercream image

This Swiss Meringue buttercream is an essential in your pastry adventures! It is luscious, velvety, creamy and its perfect topped on cakes, cupcakes, tarts, cookies and anything baked.

Provided by Food Network

Categories dessert

Time 25m

Yield Buttercream for 12 cupcakes or one 3-tier 6-inch cake

Number Of Ingredients 4

Ingredients

200 grams egg whites (about 6 1/2 egg whites), at room temperature
300 grams (1 1/2 cups) granulated sugar
400 grams (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
2 tablespoons pure vanilla extract

Steps:

In a small pot, bring 1 inch water to a boil over high heat.
Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.

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