Meringue Buttercream
Prepare the cake pans before you start on the cake.
Recipe Summary Meringue Buttercream
Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!Ingredients | Mocha Buttercream Cake Near Me8 egg whites1 ½ cups white sugar1 ¼ pounds unsalted butter, at room temperature2 teaspoons vanilla extractDirectionsCombine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.Info | Mocha Buttercream Cake Near Meprep: 10 mins cook: 10 mins total: 20 mins Servings: 30 Yield: 30 servings
TAG : Meringue ButtercreamDesserts, Frostings and Icings,
