This is a really great simple recipe. I just finished making it for some cupcakes for a friends wedding anniversary. YUM! I have made Swiss meringue buttercream before, but lost my recipe, and couldn't remember the ratio of ingredients. This one is spot on. If you have never tried this, give it a go. It's rich and oh so silky. I never use a candy thermometer. I rub a bit of the egg/ sugar mixture between fingers. If the grittiness of the sugar is gone, it's perfect. Very important too is letting the mixture cool before whipping the meringue. Using a different bowl than the one you used to cook the egg whites will cool them much quicker than using the same bowl for cooking and then for whipping the meringue. Also, your butter should have a bit of give to it, but still be cold in the middle. This will keep your icing from being soupy. Don't freak out, this recipe works!! Add all 6 sticks of butter and it comes out perfect. To use after being stored in the fridge, bring to room temp and re-whip. You will never go back to using powdered sugar based icing again!
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This is a really great simple recipe. I just finished making it for some cupcakes for a...