Hi guys, Today I am sharing my Swiss meringue buttercream recipe with you all. I switch between Italian and Swiss Meringue very often as I love the taste and consistency of both buttercream. This recipe is slightly easier and safe to make than the Italian Meringue. Hope you can try it out! :)

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Ingredients -
170g sugar (3/4cup)
120g Egg White (1/2cup)
400 g butter (approx 2 cups/3.5 sticks)

1. Place bowl of sugar and egg whites over pot of simmering water. Whisk constantly until mixture reaches 65C-70C (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips).
2. Whip the egg whites for 10 mins until stiff peaks.
3. Gradually add in butter with a spatula while whisking the meringue.
4. After all the butter is in, continue to whisk for 6-8mins.
5. If the buttercream has split and looks grainy, melt 3 tbsp in the microwave and add it to the buttercream and whisk again.
6. If the buttercream is too liquidy, then chill the bc in the fridge for 15 mins.
7. Whip on low speed to get rid of large air bubbles.
mix the buttercream with a spatula to get rid of large air bubbles.

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