Crème au beurre meringue suisse
A smooth and creamy Swiss meringue buttercream perfect for cakes and desserts.
Ingredients
Egg whites
- 4 pieces egg whites (environ 120 g)
Sugar
- 200 g fine powdered sugar
Butter
- 250 g doux butter 82% MG, pommade
Vanilla extract
- 1 c. à café vanilla extract (optionnel)
Instructions
- Whisk butter until smooth if desired.
- Combine egg whites and sugar, heat over bain-marie to 55°C while whisking.
- Whip until cooled to 25°C and stiff peaks form.
- Add butter gradually and whip until smooth (5-8 min).
- Mix in vanilla or coloring, then whip briefly to incorporate.
Notes
Ensure butter is at room temperature for best results.