Kala’s Perfect Pipeable Swiss Meringue Buttercream Recipe

Kala’s Perfect Pipeable Swiss Meringue Buttercream Recipe

by Kala Boulard at Almondsandapricots.com

Ingredients for Swiss Meringue Buttercream 

How to make the Buttercream:  

  1. Wipe down the mixing bowl, whisk attachments, and all other equipment with white vinegar to ensure there is no fat residue on anything before starting.
  2. Add the egg whites and sugar to a stand mixer bowl set over a double boiler.
  3. Stir constantly until the egg whites reach 140°F-144°F.
  4. Remove from the heat and let sit for 10 minutes. 
  5. Whip the egg white-sugar mixture on high speed using the whisk attachment until medium-stiff peaks form. 
  6. Turn the mixer down to the lowest speed and slowly add the softened butter in chunks.
  7. Next, add Butter Vanilla Bakery Emulsion, and whip on high speed for 8 minutes. 
  8. Place the bowl back over your double boiler to soften the butter a bit more, about 30-60 seconds until small puddles form at the bottom of the bowl- this is called tempering. 
  9. Then, transition to the paddle attachment and beat for 5 more minutes on low speed until it is shiny and completely smooth.
  10. Divide buttercream into separate bowls and color using LorAnn Liquid Gel Food Colors of choice.

DOUBLE THIS RECIPE IF YOU WANT MORE BUTTERCREAM FOR CAKE DECORATING**

Kala Boulard

 

 

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