How to make Swiss Meringue Buttecream Easy Recipe for Swiss Meringue Buttercream

You guys have been asking me for my recipe for years! Today I’m showing you the step by step process I use for making Swiss Meringue Buttercream. If you follow these steps, you will surely get this buttercream right and take your cake decorating game to the next level! A good buttercream is key for making smooth cakes and this recipe never fails me! Ingredients: - 200g egg whites - 300g granulated sugar - 400g unsalted butter, softened at room temperature - 1/2 tsp vanilla extract Here are all the tools you will need: • Medium Saucepan • Electric or Stand Mixer (Whisk attachment) • Digital/Candy Thermometer • Kitchen Scale • Rubber Spatula • 1 - 2 Piping Bags (depending on what you are decorating) • Piping Tips of Choice • Scissors • Vinegar for wiping equipment before starting the recipe • One medium sized bowl for separating the egg whites Tips: 1- Separate the egg whites while they are still cold. This will make sure they are easy to separate. 2- Make sure there are no egg yolks at all in the egg white mixture.\ 3- Use softened butter. Take out your butter 20-30 minutes from the fridge before you begin making the recipe. To store the buttercream , keep it in an air tight container. It stays fresh for one week in the fridge and one month in the freezer. When you want to use it again, just let it come to room temperature and then whip it up again using the paddle attachment until it goes back to the silky smooth consistency. However, I highly suggest you prepare the buttercream freshly when you want to decorate the cake. You can find the written recipe along with the ingredient measurements on the “Whippy Baking App” on the Apple Store or “Whippy” from Google play for android devices! I hope you try this recipe and don’t forget to share your pics with me! Happy decorating!

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