Swiss meringue buttercream

Name: Swiss meringue buttercream
Prep time: 25 min
Total time: 25 min
Yield: 8 people
Ingredients: 250 icing sugar; 4 large egg whites; 1.25 cream of tartar; 1 salt; 2 vanilla bean paste; 450 unsalted butter (chilled and cubed)

Recipe by: Magimix

Preparation : 25 min

Cooking : 0 min

Total time : 25 min

Rest : 0 min

8 people

250 g icing sugar

4 large egg whites

1.25 g cream of tartar

1 pinch salt

2 vanilla bean paste

450 g unsalted butter (chilled and cubed)

Associated products

COOK EXPERT

RECIPE STEPS

Make sure the metal bowl is completely clean and fit the whisk attachment. Add in the egg whites, and sugar.

250 g icing sugar
4 large egg whites

Run EXPERT 10:00/speed5/50°C to dissolve the sugar. Add the vanilla bean paste, cream of tartar and salt. Remove the cap.

1.25 g cream of tartar
1 pinch salt
2 vanilla bean paste

Expert | 10:00 / 5 / 50°C

Now run EXPERT 06:00/speed6/0°C to make the meringue.

Expert | 06:00 / 6 / __°C

Remove the whisk attachment and run EXPERT 07:00/speed7/0°C.

Expert | 07:00 / 7 / __°C

Slowly feed the butter through the cap.

450 g unsalted butter (chilled and cubed)

When all the butter has been incorporated, replace the whisk attachment to the bowl and continue to run at speed 7 until it reaches the desired consistency.

Expert | 05:00 / 7 / __°C

Pipe straight onto a cake and allow to set in the fridge.