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Swiss Meringue Buttercream

Swiss meringue buttercream is a variety of buttercream frosting. It is mildly sweet, and it can be used as a filling or frosting. It can also be used to make piped decorations.

Source and licence

"Swiss Meringue Buttercream" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Swiss_Meringue_Buttercream, revision 4526004), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Swiss_Meringue_Buttercream&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4526004

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine the egg whites and sugar in a heat-proof bowl.
  2. Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
  3. Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
  4. With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
  5. Beat in any desired flavorings.
  6. Use buttercream as desired.