Sharing of recipes I'd learned and made from books and bloggers


Swiss Meringue Buttercream

This  buttercream taste so good, not too oily and not too sweet. My kids love it , and always ask me to do.I got this recipe from wendy.

Thank you Wendy for the great Swiss Meringue Buttercream tutorial.


60gm egg whites

100gm sugar ( but I used 80gm)
170gm butter
1tsp vanilla
Cut the butter into pieces.Put it into microwave oven for 5 sec. I did it 3 times, to get it soft.
Whisk butter and sugar over simmering water.Whisk till the sugar melted, and it’s HOT to touch.
Transfer it into another bowl.Put this bowl into a basin of cold water, I added 2 pcs of ice into the water.
Beat the meringue on medium speed until it cool and thick .
Beat in the butter in 3 batches. make sure that each batch is incorporated before adding another.
Once all the butter already in ,add vanilla and beat the buttercream on medium till thick and smooth.I’ve tried made this buttercream with hand mixer and stand mixer.Found out that using hand mixer easier and faster.The butter cream won’t curdled, just runny and quickly become thick and shiny again.Why??Maybe because of the ice water??.Maybe only!!You have to try it out.And , remember to use only MEDIUM speed.