Ingredients
Equipment
Method
Instructions:
- Start by setting up your double boiler. Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water.
- In the heatproof bowl, combine the egg whites and granulated sugar. Stir gently to combine. Place the bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
- Once the mixture is heated, transfer it to your stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch.
- With the mixer on low speed, gradually add the softened unsalted butter, a few tablespoons at a time. Allow each addition to incorporate fully before adding more. Once all the butter is added, increase the speed to medium-high and beat until the mixture is smooth and fluffy.
- Add the vanilla extract and fine sea salt. Mix until combined. Taste and adjust if necessary.
- Your Swiss Meringue Buttercream is now ready to use! Store it in an airtight container at room temperature or in the refrigerator.
Notes
- For a chocolate version, add cocoa powder.
- Store at room temperature for up to 2 days, or refrigerate for up to a week.
- Re-whip chilled buttercream before using for best texture.