Zutaten für Swiss Meringue Buttercream
- Egg White
- 1 ½ cups granulated sugar
- Unsalted Butter
- Vanilla Extract
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Zubereitung von Swiss Meringue Buttercream
- Combine 6 large egg whites and 1 ½ cups granulated sugar in a large, heatproof bowl. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture is thick, glossy, and reaches 160°F (71°C) on a candy thermometer.
- Remove the bowl from the heat and let the mixture cool slightly (about 5 minutes).
- Attach the whisk attachment to your stand mixer (or use a hand mixer). Beat the meringue on high speed until stiff, glossy peaks form and the mixture has tripled in volume (about 5-7 minutes).
- With the mixer running on medium speed, gradually add 2 cups (4 sticks) unsalted butter, cut into ½-inch cubes, one cube at a time. Make sure each cube is fully incorporated before adding the next.
- Add 2 teaspoons pure vanilla extract and beat on high speed for another 2-3 minutes, until the buttercream is light, fluffy, and completely smooth.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
268g
Fat
388g
Carbs
22g
