Baking & Desserts
Swiss Meringue Buttercream
Prep 15 mins. /Cook 30 mins.
Easy
Swiss Meringue Buttercream
Method
- Combine the sugar and egg whites in a heatproof bowl and set it over simmering water (bowl must not touch the water). Stir constantly until the mixture is warm and smooth, reaching 70°C on a thermometer, or until no sugar grains can be felt when rubbed between your fingers.
- Using a stand mixer with whisk attachment, pour the mixture into a bowl and whisk on high speed until stiff peaks form and the mixture and bowl are cool – approximately 20 minutes.
- Switch to a paddle attachment and add the butter one cube at a time. Wait until each cube has been incorporated before adding the next.
- Add the vanilla and mix for 8 minutes or until smooth.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.