Shortcut Adzuki Red Bean Swiss Meringue Buttercream.


114 grams egg whites
226g granulated sugar
226g unsalted butter softened but not warm
Pinch of salt
1 tablespoon vanilla extract
Adzuki red bean paste from Daiso

1.Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring periodically, until the sugar is dissolved and the temperature reaches 160 F (71 C) if using cracked eggs.

2.Remove from heat and cool to a cool room temperature, 60-65 F (16-18 C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature.

3.Meanwhile, beat the butter with a pinch of salt in a mixer bowl with the flat paddle attachment on medium-high for about 1 minute until creamy and slightly lightened.

4.Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.

5.Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy. Mix in adzuki bean paste.I use ard 1/3 of a pack. If u prefer the taste to be stronger can add more.

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