Shortcut Swiss Meringue Buttercream Recipe


115g egg whites
200g castor sugar
227g unsalted butter room temperature(I use SCS)
1 teaspoon vanilla extract

1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Then add in vanilla. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.

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