So because this came in the mail, today...
Here I am going to show you how to make Swiss Meringue Buttercream requested by user Hallie Roberts - thanks for
requesting this recipe and a video will be up shortly, but this is my recipe for Swiss Meringue Buttercream!
To ice 12 cupcakes ~
3 egg whites (medium) use pastuerised if unsure of bacteria from the eggs or use fresh organic eggs
1/2 tbsp vanilla
1) in a bowl over simmering water (not touching the bowl) heat the sugar and eggs together while whisking until the sugar is dissolved and the mixture has reached 60 degrees celsius.
2) place the mixture into a stand mixer bowl and mix in the mixer until glossy stiff peaks, add in the butter 1 tbsp at a time until butter is completely mixed in.
3) add in the vanilla extract then fold to combine.
Tada! Swiss Meringue Buttercream~! Enjoy!
Thank you for requesting this recipe Hallie!