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    You are in: Home / Recipes / 1: 2: 3: Swiss Meringue Buttercream Recipe
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    1: 2: 3: Swiss Meringue Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Dyenana's Note:

    The best icing for a cake. Recipe from site is no longer so need to put it up here so I don't lose it!

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    Units: US | Metric


    1. 1
      Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer. If the sugar is not completely melted, your final product will be grainy.
    2. 2
      Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes. Continue beating until stiff, glossy peaks form. Meringue will be white with a bright sheen AND very sticky.
    3. 3
      Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition. If the meringue is not cool enough it will completely melt the butter.
    4. 4
      Continue beating till all the butter is incorporated. At one point the mixture will look "broken" looking watery and separated like curdled milk. Continue mixing it will all come together I promise.
    5. 5
      Beat in vanilla or other flavorings or color paste. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

    Ratings & Reviews:

    • on January 21, 2014

      Note to reviewers: I want to give this recipe a 5-star rating, but the stars wouldn't stay red!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for 1: 2: 3: Swiss Meringue Buttercream

    Serving Size: 1 (662 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 409.8
    Calories from Fat 310
    Total Fat 34.5 g
    Saturated Fat 21.8 g
    Cholesterol 91.5 mg
    Sodium 49.5 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 0.0 g
    Sugars 25.0 g
    Protein 2.0 g

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