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Swiss meringue buttercream
Preparation : 25 min
Cooking : 0 min
Total time : 25 min Rest : 0 min
8 people
250 g icing sugar
4 large egg whites
1.25 g cream of tartar
1 pinch salt
2 vanilla bean paste
450 g unsalted butter (chilled and cubed)
Associated products
RECIPE STEPS
1Make sure the metal bowl is completely clean and fit the whisk attachment. Add in the egg whites, and sugar.
- 250 g icing sugar
- 4 large egg whites
2Run EXPERT 10:00/speed5/50°C to dissolve the sugar. Add the vanilla bean paste, cream of tartar and salt. Remove the cap.
- 1.25 g cream of tartar
- 1 pinch salt
- 2 vanilla bean paste
Expert |
10:00 / 5 / 50°C
3Now run EXPERT 06:00/speed6/0°C to make the meringue.
Expert |
06:00 / 6 / __°C
4Remove the whisk attachment and run EXPERT 07:00/speed7/0°C.
Expert |
07:00 / 7 / __°C
5Slowly feed the butter through the cap.
- 450 g unsalted butter (chilled and cubed)
6When all the butter has been incorporated, replace the whisk attachment to the bowl and continue to run at speed 7 until it reaches the desired consistency.
Expert |
05:00 / 7 / __°C
7Pipe straight onto a cake and allow to set in the fridge.
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