Name: Swiss meringue buttercream recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1
Ingredients: 250g bought pasteurised liquid egg whites; 315g (1 1/2 cups) caster sugar; 500g butter, at room temperature, cut into 2cm pieces

Swiss meringue buttercream recipe

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Prep Time:
35 minutes

Cook Time:
10 minutes

Total Time:
45 minutes

Irresistible Swiss meringue buttercream for all your cakes.

Ingredients:

250g bought pasteurised liquid egg whites
315g (1 1/2 cups) caster sugar
500g butter, at room temperature, cut into 2cm pieces

Instructions:

In a large heatproof bowl, whisk together egg whites and sugar. Set the bowl over a pot of simmering water, ensuring the water doesn't touch the bottom of the bowl. Stir occasionally for about 4 minutes, or until the mixture feels hot. Test by transferring a small amount onto a saucer and checking if it's hot to the touch.
Take the bowl off the heat and move the mixture to a stand mixer with a whisk attachment. Whisk on high for about 10 minutes or until it's nearly at room temperature. Switch to the paddle attachment. Set the mixer to low speed and add the butter one piece at a time, ensuring it's well beaten after each addition. Increase the speed to medium halfway through until the mixture is smooth and creamy. Be patient as this can take up to 30 minutes.

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