Swiss Buttercream
Don't try to reduce the portion, i tried with 1 egg and it took me 30 minutes to whipped it even with electric hand mixer.
Recommended to make at least 2 eggs or more. The ratio is simple 1 part egg white, 2 part sugar, 2 part butter.
The more the better actually as you want the mixer head to be submerged in the meringue.
Swiss Buttercream
Don't try to reduce the portion, i tried with 1 egg and it took me 30 minutes to whipped it even with electric hand mixer.
Recommended to make at least 2 eggs or more. The ratio is simple 1 part egg white, 2 part sugar, 2 part butter.
The more the better actually as you want the mixer head to be submerged in the meringue.
Open in Cookpad AppSteps
- 1
Combine egg white and sugar in a bowl. Place over a bain-marie and gently heat, stirring, until sugar dissolves but egg white does not cook.
- 2
Remove from heat and whip the mixture until stiff peaks form and it cools to room temperature.
- 3
In a separate bowl, whip softened butter until pale and fluffy. I accidentally melted it too far and the whole thing splitted. Don't panic, whisk it over ice bath to emulsify it back.
- 4
You can either gradually fold the whipped butter into the meringue, or mix some of the meringue in the butter until fully combined.
- 5
Then, mix it slowly until smooth and fully combined.
Tips
Melt the sugar in egg white over a bain-marie without cooking the egg white, and whip the softened butter until pale white before folding it in.
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