Swiss buttercream

Swiss buttercream

Swiss buttercream

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Saturday the 25th, at 07:15

Prep: 5 mins
Cook: 4 mins
Serves: n/a
Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email

Method

Swiss buttercream

1) Whip caster sugar and egg whites together in a double boiler or bain marie until the temperature reaches 49 degrees C, on an instant-read thermometer, and sugar is dissolved.

2) Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.