Swiss Meringue Buttercream

Step 1

First

Step 2

to make perfect Swiss meringue buttercream

Step 3

cut the butter into cubes and leave it to soften at room temperature in a bowl.Put the egg whites and sugar in a bowl and beat the mixture with a hand whisk.Put the bowl on a pan with boiling water and whip the cream in the bain-marie until you get a white and foamy texture. If you have a thermometer check when it reaches a temperature of 65 °C. At this point

Step 4

move the bowl away from the heat and continue to whisk with an electric whisk or with a planetary mixer

Step 5

adding a cube of butter at a time until everything is incorporated.Add the seeds from the vanilla pod and continue to mix until you get a soft and fluffy cream.Decorate your muffins or cup cakes by placing the Swiss meringue buttercream in a pastry bag with the tip of your choice. How to Store Swiss Meringue Buttercream Keep the Swiss meringue buttercream in the refrigerator for 2-3 days or freeze it. Before use

Step 6

bring it back to room temperature and mount it for a minute before use.