As you all know I am a massive fan of British or American buttercream and it is perfect for decorating cakes and all things deliciously scrumptious.
However I as a recent convert to Swiss meringue buttercream, I have to say I have fallen in love with it.
It is so silky and smooth and airy and it's not too sickly. Some people find that American or British buttercream which is just butter and sugar and a little bit of milk can be too heavy and sweet. So this is why I'm sharing with you guys my recipe for Swiss meringue buttercream.
When recently on a family trip, My Aunt asked me to make her a cake with Swiss Meringue Buttercream, It was an absolute pleasure to bake a cake for the wonderful British NHS - and yes you guessed it-I use this recipe. All you need for this amazingly simple recipe is here.
Ingredients
· 4eggs
· 300 grams of sugar
· 400 grams of butter
You will see
· A freestanding mixer of hand mixer (if you have strong hand )
· A balloon whisk attachment
· Hand balloon whisk
· A spatula
· Scales
· A hob and saucepan
1.Start by placing your clean mixing bowl (click here to see how to get the perfect bowl for meringue) over the saucepan with simmering water ******** IT SHOULD NOT TOUCH THE WATER.
2.Place the egg white in the mixing bowl with the sugar. Mix just lightly by hand.
3.Dip your index finger in the mixture and rub between your thumb you shouldn’t feel any bits of sugar, it should be like silk.
4.Put the bowl back on the freestanding mixer and mix for about 10-15 minutes or until hard picks and has cooled down
5.Add the butter bit by bit mixing well in between it won’t look like buttercream until the very end
6.Add the vanilla extract and mix again, add some colouring(optional) and you are ready to start piping and decorating.
ENJOY Becca Xx
