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Basic swiss meringue buttercream recipe

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Basic swiss meringue buttercream recipe

Directions

Leave meringue inside a mixer fitted having a paddle attachment. Add butter, two tablespoons at any given time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.

Variations

With this ombre buttercream: 1) Add softened butter towards the whipped meringue 1 piece at any given time. This can initially deflate the mix to begin appearing soupy, that is normal. Still beat before the buttercream is smooth and glossy. It might appear curdled on the way keep beating. 2) Beginning at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag right into a bowl, and add coloring to achieve preferred shade. Resume piping, and repeat as preferred, progressively creating an ombre effect.

Cook's Notes

Buttercream could keep, covered and refrigerated, for approximately three days. Provide 70 degrees, then beat on low speed before using.

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