Ingredients:
- egg whites – 3 (large-room temperature)
- granulated sugar – ¾ cup
- unsalted butter – 2 sticks / 1 cup (room temperature)
- vanilla essence – 2 tsp
Procedure:
- separate the room temperature eggs and keep the egg whites into the stand mixture bowl (ref pic)
- now add the sugar into it and mix well
- using bain-marie/ double boiler method (ref pic) melt the sugar into the egg whites (ref pic) do not cook the egg whites
- remove it from the water and beat it using whisk attachment until it forms a stiff peak (ref pic)
- now add the room temperature butter (ref pic) one by one piece into the meringue (all you need is patience)
- keep whisking the butter and meringue mixture on medium-high speed for about 10-15 mins (yes, you are right; it will take minimum of 10-15 mins to attain the right consistency)
- Now the super light, tasty and delicious “SWISS MERINGU BUTTERCREAM” is ready to serve
NOTES/TIP:
- In between you can see the butter and meringue curdling process; that’s total normal process while making this delicious swiss buttercream
- The butter should be in room temperature
- Also, the meringue should attain the stiff peak; those are very important notes while making this luscious cream
- Also, this is the one of the low sugar buttercream; so you can eat more
