Swiss meringue buttercream recipe

This is the cream I most often use to cover cakes that will later be covered in fondant or decorated with figurines or other sugar decorations.

This recipe is sponsored by Kenwood, who offer my followers a 30% discount on any stand mixer on the site https://www.kenwoodworld.com/ro-ro using the code ROBERT30.

It’s very smooth and easy to make and use!

• 300 g Egg whites

• 450 g Sugar

• Vanilla (to taste)

If you’re using unpasteurized egg whites, mix the ingredients and heat them over a bain-marie until they reach 71°C.

If you’re using pasteurized egg whites, skip the previous step (you can optionally warm them slightly until the sugar dissolves) and place the ingredients directly into the bowl of the Titanium Chef Patissier XL stand mixer or another planetary mixer.

I chose heating level 4 and mixed at maximum speed until the sugar dissolved and I obtained a very, very stiff meringue.

• 450 g Butter

Add the butter at room temperature, cut into cubes, and mix at maximum speed until you obtain a smooth and glossy cream.

I used the same heat settings on the mixer, and the cream came out at the perfect working temperature, 27–28°C.

If you don’t have a heating function, you may need to warm the cream slightly (over a bain-marie or in the microwave) before using it.

At the end, I added a little gel food coloring — blue in my case — and mixed until fully incorporated.