Swiss Meringue Buttercream

74g granulated sugar
55g boiling water
14g meringue powder
225g powder sugar
225g salted butter
1 tsp vanilla
Combine hot water and granulated sugar, completely dissolved and let cool.
Add cool mixture to mixing bowl on stand mixer, add meringue powder and whip to soft peaks. At soft peaks, add powdered sugar 1 spoonful at a time. It will get thick but continue whipping until stiff peaks.
At stiff peaks, add butter, 1 chunk at a time. Continue to whip until light and fluffy, about 5 minutes. Add vanilla and whip for a couple more minutes. It should not taste buttery. Whip longer if necessary.
I did switch to the paddle, the last few minutes.

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