Ingredients for Swiss Meringue Buttercream
Egg White 60g
Sugar 50g
Butter 120g
Salt 1g
Vanilla Extract 2g
Methods
Put egg white and sugar into a clean mixer bowl. Place the bowl over simmering water (about 80C).
Stir and mix the egg white and sugar, until the mixture reaches 62C.
Place the bowl to mixer, mix on high speed, until egg white becomes very fluffy.
Add butter cubes to egg white, mix until well blended.
Add Salt and vanilla extract until well blended.