Ingredients

Method

This is the least sweet Buttercream . Make sure your bowl is absolutely clean of any traces of fat. Place your egg whites in your bowl and put over a double boiler making sure it is not touching the actual water. Whisk until you reach a safe pasteurised temperature which is about 62ºC or 144º F. After you get to this temperature your egg whites will be white, your sugar will be dissolved and you will have a white liquid syrup that you will now switch to your stand mixer fitted with a whisk attachment and whisk on a medium to high speed until the bowl is cool to your touch and the meringue has stiff peaks. Once it’s cooled to 30º C or 86º F which is below your butter melting point you can add your butter. Once you have added all your butter you can switch to your paddle attachment whip that up on a low speed incorporating all your butter into your meringue and you will have a smooth, silky, light creamy Swiss meringue buttercream that is less sweet than American butter creams.