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Swiss Meringue Buttercream

A silky, smooth, and less-sweet buttercream frosting perfect for cakes and cupcakes. This Swiss meringue buttercream is made by gently heating egg whites and sugar, whipping them into a glossy meringue, and then incorporating butter and vanilla extract for a luxurious finish.

IntermediateWesternServes 24

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Source Video
40m
Prep
10m
Cook
10m
Cleanup
1h
Total

Cost Breakdown

$7.75
Total cost
$0.32
Per serving

Critical Success Points

  • Dissolve sugar completely in egg whites over simmering water (Step 3).
  • Whip meringue to stiff peaks and ensure bowl is cool before adding butter (Step 4).
  • Add butter gradually at room temperature (Step 5).

Safety Warnings

  • Ensure egg whites reach at least 70°C/160°F to be safe for consumption.
  • Careful when handling hot bowls and simmering water to avoid burns.
  • Raw eggs can pose a risk to pregnant women, young children, and immunocompromised individuals.

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