Swiss Buttercream

Ingredients list for Swiss Buttercream

• 225 grams Butter , softened
• 3 Eggs , at room temperature
• 150 grams Castor sugar
• 1/2 teaspoon Vanilla essence

Method

1. Break the eggs, separate the whites from the yolks and place them in separate bowls. Add castor sugar to the whites and whisk till well combined.
2. Bring sufficient water to a boil in a deep pan. Place the bowl with the egg whites-sugar mixture over the pan and let it heat up slightly.
3. Whisk continuously till the mixture turns fluffy and the sugar melts. (Note- the boiling water shouldn’t touch the surface of the bowl)
4. Transfer the egg whites-sugar mixture into an electric mixing bowl with a whisk attachment. Add vanilla essence and start to whisk the mixture till it cools down to room temperature.
5. Gradually add butter, a little at a time, and whisk continuously till all the butter is well combined and the mixture turns light and fluffy. Transfer this into a bowl. This is Swiss buttercream. Use for icing or piping on cakes.