Swiss Buttercream
the Swiss buttercream and the Italian Buttercream is that the Swiss meringue is made by simply heating the egg whites and sugar together, then beating them stiff and cool, and adding the butter.
Servings: 6 cups
Calories: 3505kcal
Ingredients
- 5 large egg whites (⅔ cup, 140 grams or 5 ounces)
- 1 ¼ cup sugar (250 grams or 9 ounces)
- 1 ½ cups butter, softened (3 sticks, 340 grams or 12 ounces)
- 2 teaspoon vanilla
Instructions
- Combine the egg whites and sugar in the bowl of a mixer. Place over, not in, simmering water and heat to 120 degrees.
- The mixture will be hot and the sugar will be dissolved. Fit the mixer with a whisk and beat on medium until it forms a thick, glossy meringue and the bottom of the bowl is cool to the touch.
- Add the butter about 2 tablespoons at a time, allowing each addition to be absorbed before adding the next one. When all of the butter is in, continue beating for a minute or two to lighten in. Add the vanilla or any other flavoring you wish.
Nutrition
Calories: 3505kcal | Carbohydrates: 251g | Protein: 19g | Fat: 277g | Saturated Fat: 175g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 72g | Trans Fat: 11g | Cholesterol: 732mg | Sodium: 2442mg | Potassium: 343mg | Sugar: 252g | Vitamin A: 8509IU | Calcium: 96mg | Iron: 0.3mg
