Culinary Institute of America

Swiss Meringue Buttercream

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 1

Method

  1. Place the sugar and egg whites in a stainless-steel mixer bowl and whisk to combine. Set the bowl over barely simmering water and heat, whisking constantly, to 165°F/74°C.
  2. Transfer the bowl to the mixer and whip with the whip attachment on high speed until the meringue is the desired consistency.
  3. Gradually add the butter to the meringue while whipping