How to Make Swiss Meringue Buttercream | My Favorite Frosting!

Summary by Krater

John Kanell shares his recipe and step-by-step instructions for making Swiss meringue buttercream frosting. He demonstrates how to cook the egg whites and sugar over a water bath, whip them to stiff peaks, incorporate room-temperature butter, and color and flavor the frosting.

From the video

Answers: How do you make Swiss meringue buttercream frosting?

• Swiss meringue buttercream
• making meringue
• whipping egg whites and sugar
• incorporating butter into meringue
• coloring meringue-based frosting
• storing buttercream frosting

Ingredients

• 5 Egg Whites
• 300 g Granulated Sugar
• 1 pinch Kosher Salt
• 452 g Unsalted Butter
• 1 tsp. Vanilla Extract

What it concludes

• Granulated sugar dissolves easily when heated with egg whites in a Swiss meringue.
• The water in the double boiler should never touch the bowl.
• Swiss meringue buttercream stores well in the refrigerator for a week or in the freezer for a month.
• Adding butter a tablespoon at a time prevents the frosting from separating into soup.
• A paddle attachment on low speed gives better results than a whisk for beating butter into the meringue.