Swiss Meringue Buttercream Recipe

• porcje: 6 servings
• czas aktywny: 25 minutes
• całkowity czas: 30 minutes

Składniki

6 large egg whites

2 cups granulated sugar

2 cups unsalted butter (softened but still a bit firm, cubed)

vanilla or other flavoring to taste (see post for options)

Wskazówki

Swiss Meringue Buttercream

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Add flavorings as desired whip until smooth.

Wartości Odżywcze

• Kalorie: 817 kcal
• Tłuszcz Całkowity: 61 g
• Tłuszcz Nasycony: 38 g
• Cholesterol: 162 mg
• Sód: 63 mg
• Węglowodany Całkowite: 66 g
• Cukry Całkowite: 66 g
• Białko: 4 g