Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Swiss meringue buttercream is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Swiss meringue buttercream is something which I’ve loved my entire life.

Swiss meringue buttercream is a butter-based icing that starts by heating and whisking egg whites, sugar and cream of tartar together. The mix is then whipped and whipped until it cools. After that butter is added a bit at a time until a super-rich buttery frosting has formed.

To get started with this recipe, we must prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Swiss meringue buttercream:

1. Take 3/4 cup pasteurized egg whites (carton)
2. Make ready 6 cups powdered sugar
3. Make ready 3 cups butter, room temp, cut up
4. Get 2 Tbsp Vanilla
5. Make ready 1/2 tsp salt

Look at how it holds its shape. Swiss meringue buttercream doesn't discriminate—it's a favorite among all, whether you're on Team Cake or Team Frosting. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest.

Steps to make Swiss meringue buttercream:

1. Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
2. Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
3. Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
4. Once all butter is fully incorporated (about 15 minutes)
5. Add the 2 tbsp vanilla extract.
6. Continue to beat 10 more minutes.

Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla. It will come back together after more mixing. Though more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavourings. Swiss meringue buttercream is better in flavor and texture than American buttercream.

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