mary berry swiss meringue buttercream
Basic ingredients for mary berry swiss meringue buttercream
- 5 Egg Whites
- 1 1/2 Cups
- 300g Sugar
- 2 Sticks
- 1 Cup 225g Butter
- 1-2 tsp Vanilla Essence
How to make mary berry swiss meringue buttercream
- First of all, Heat the sugar and egg whites in a bowl. Stir the mixture for 5 minutes, or until it is completely dissolved. The mixture should feel smooth between your fingers. If you’re using a hand mixer, pour the egg whites and sugar mixture into a bowl.
- Mix the egg white and sugar mixture on low speed until it becomes opaque. Use the whisk attachment to beat the mixture. After this, Increase the speed to medium-high and continue beating for approximately 10 minutes, or until the meringue reaches stiff peak standing and is at room temp. The mixer should be on low.
- Add the butter one tablespoon at a while, stopping when it is completely incorporated before adding the next. Mix in the vanilla essence. Now Scrape the bowl down to ensure everything is well combined.
- Continue mixing until the buttercream is smooth. You can place the buttercream in the refrigerator for up to 15 minutes before you start mixing it again.