Making Swiss meringue buttercream as a cake frosting can be daunting and complicated. But this recipe will prove it otherwise.
- 5 egg whites (about 170g)
- sugar 250g (1 1/4 cup)
- unsalted butter, room temperature, cut in pieces 340g (1 1/2 cups)
Put the egg whites, sugar and salt in a heat proof bowl.
Place over a pan with simmering water (bain-marie) and whisk constantly using an electric mixer, for about 5 minutes, until it reaches 71C (160F).
Switch to a standing mixer and start mixing on high speed for about 8-10 minutes.
Make sure it is completely cool before adding your butter.
Add the cubed butter cube by cube while the mixer is running.
Place the butter cream in a piping bag and ready to cover the cake with.
