Swiss Meringue Butter Cream

Well, I will up loading the picture next time. Rushing and forgot to take the pictures.... 😅

Swiss Meringue Butter Cream

Ingredients:

150g Egg White, can use fresh egg whites or carton box of pasteurized egg whites. 

200g Granulated Sugar

454g Unsalted Butter, cubed, soften in room temperature.

1 tsp Vanilla Extract (or any other flavoring)

Food coloring, pinch of salt (Optional)

Method::

1. In a bowl, over a bain marie (a bowl over a pot filled with heated water),  whisk egg whites and sugar until sugar dissolved and when the thermometer should read about 65-70°C.
2. Transfer the mixture to mixer, whisk on medium speed until firm peak (about 8-10 minutes).
3. Slowly add in soften cubed butter and mix until well incorporated.
4. Optional: add in flavoring & food coloring.
5. If you like to soften the sweetness, add a pinch of salt.

Notes:

• Make sure there is no trace of yolk in your egg whites.
• Soft unsalted butter should be cool to touch. Too warm, the frosting will turn soupy; too cold, it will be sweating and not combined well. 
• Before adding butter, check if the bowl and meringue are at room temperature yet. If it still warm, you should wait for it to cool down. 
• Beat in chill/cool butter helps creating firm butter cream (also creating shinning texture), good for using with Russian Piping Tips and upright petal piping.
• If it become soft, put in in a fridge for 3 to 5 minutes, take out and mix it again with spatula.
• You can make Swiss Meringue Butter Cream ahead of time and freeze it. Store in airtight container, then thaw it at room temperature. Once it is soft, use paddle attachment to beat until creamy again.
• On a humid summer day, it is best to keep your cake/confections in fridge as close to serving as possible. If the weather is too hot for you, so does butter cream. 

Happy Making!