How to Make Swiss Meringue Buttercream

Summary by Krater

The host demonstrates how to make a Swiss meringue buttercream, starting with separating egg whites and sugar, heating them over a double boiler to 160 degrees Fahrenheit, whipping them into meringue, and gradually beating in unsalted butter until fluffy and smooth.

From the video

Answers: How do you make Swiss meringue buttercream?

• Swiss meringue buttercream recipe
• making buttercream with meringue
• achieving white buttercream
• rose water flavoring in buttercream
• fixing curdled buttercream

Ingredients

• 5 room temperature egg whites
• 1 1/2 cups (300g) granulated white sugar
• 1 pound (0.45kg) unsalted butter
• a couple drops rose water

What it concludes

• Swiss meringue-based buttercream is naturally white and achieves a smooth texture without yellowness.
• The egg white and sugar mixture must be heated over a double boiler until it reaches 160 degrees Fahrenheit and has no remaining graininess.
• Adding butter one tablespoon at a time prevents the meringue from being overwhelmed.
• Buttercream can temporarily deflate and appear soupy during mixing before coming back together.
• Adding an extra stick of butter is necessary for proper structure, as three sticks leave the buttercream too soupy.
• Clear flavorings like rose water, orange blossom water, or almond extract should be used to prevent white buttercream from darkening.