Swiss Meringue Buttercream

Name: Swiss Meringue Buttercream
Yield: 4 1/2 cups / 1,000 grams
Ingredients: 150 milliliters egg whites ((approximately from 5 large eggs)); 250 grams granulated white sugar; 450 grams unsalted butter, at room temperature ((cut into small cubes)); 2 1/2 teaspoons pure vanilla extract

Swiss Meringue Buttercream was pinched from <a href="https://www.spoonfulofbutter.com/swiss-meringue-buttercream-best/" target="_blank" rel="noopener">www.spoonfulofbutter.com.</a>

"Swiss Meringue Buttercream is smooth, silky, and not tooth-achingly sweet. It can be used on a variety of cakes and cupcakes as it can easily be flavored. For this recipe, I am using vanilla, but chocolate, espresso powder, fruit purees, caramel, and lemon zest are excellent alternatives too!..."

INGREDIENTS

•

150 milliliters egg whites ((approximately from 5 large eggs))

•

250 grams granulated white sugar

•

450 grams unsalted butter, at room temperature ((cut into small cubes))

•

2 1/2 teaspoons pure vanilla extract

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