
Swiss meringue powder buttercream
e s @umamisf
Shelf stable for 2 days, refrigerate or freeze for longer storage
Swiss meringue powder buttercream
Shelf stable for 2 days, refrigerate or freeze for longer storage
Steps
- 1
Cube the butter into 1 inch cubes
- 2
In a double boiler, heat the water, meringue powder, and salt and whisk until foamy. Add the sugar and whisk until dissolved
- 3
Beat the sugar mixture on medium high speed using a stand mixer, until glossy peaks form
- 4
Reduce the speed to medium and add the butter, one cube at a time. Add the vanilla and mix.
- 5
Increase the speed to medium high or high and beat for 2 minutes
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