The swiss meringue buttercream is the older sister of our current buttercream and cream toppings. It was common in Singapore in the 1960s and 1970s as virtually all creams were made this way.
It is easy to make, and nothing is raw. We cook the meringue first before using it. Fail proof and easy recipe.
4 egg whites
150g caster sugar
225 to 250g of butter (cut into equal sized cubes while soft but still cold)
1 tsp vanilla essence
- Place the egg whites and sugar into a metal bowl (I use my standmixer's metal bowl) and set it over a bowl of boiling water, not touching the water.
- Stir gently until all the sugar has melted. (It should turn almost white)
- Whip the mixture until stiff, normally about 5 minutes.
- Transfer the bowl into ice-cold water and cool the mixture before adding the butter.
- Turn the machine on slow and whip in the butter one at a time, ensuring the butter is mixed in before adding the next.
- When all the butter have been added, turn on medium and whip until the mixture becomes no longer watery and has the consistency of cream.
- Use as desired immediately, or store in the refrigerator for up to 3 days.