Swiss meringue buttercream

INGREDIENTS (makes about 650 gr.)

  • 140 gr egg whites, at room temperature

  • 280 g (11⁄2 cups) caster sugar

  • 280g unsalted butter, at room temperature cut in small pieces

  • pinch of salt

. 1, 25 tsp natural vanilla essence or extract 1. Combine the egg whites and sugar in a large bowl of an electric stand mixer and place over a saucepan of simmering water (make sure the bowl 3. Replace the whisk attachment with the paddle beater. Beat on medium- high speed for about 10 minutes, adding pieces of butter one at a time and doesn’t touch the water). Stir with a whisk until the sugar is dissolved and the mixture reaches 55°C on a sugar thermometer. beating well after each addition. If the mixture becomes lumpy increase the speed to high and beat until smooth again. 2. Transfer the bowl to the stand mixer and whisk on medium-high speed with the whisk attachment for 10-15 minutes and until the mixture has cooled 4. Reduce the speed to medium-low and beat until the mixture is smooth and creamy. Beat in the salt and vanilla.

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