How to Cook Tasty Swiss Meringue Buttercream

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Swiss Meringue Buttercream

Before you jump to Swiss Meringue Buttercream recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are bad for us and that we have to avoid them. Often, if the comfort food is a high sugar food or another junk food, this is true. At times, comfort foods can be perfectly nutritious and good for us to eat. There are some foods that, when you consume them, may better your mood. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

Green tea is fantastic for moods. You were sure it had to be mentioned in this article, right? Green tea is loaded with an amino acid known as L-theanine. Research has proved that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time relaxing the rest of your body. You already knew green tea could help you become healthier. Now you are aware that green tea helps you to raise your moods too!

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to swiss meringue buttercream recipe. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Swiss Meringue Buttercream:

  1. Take of large egg whites, room temperature.
  2. Provide of granulated sugar.
  3. Use of unsalted butter, room temperature but not too soft, cut into cubes.
  4. Prepare of vanilla extract.
  5. Prepare of salt.

Instructions to make Swiss Meringue Buttercream:

  1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved..
  2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it..
  3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly..
  4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while..
  5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again..

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