Swiss meringue buttercream is made by adding butter to Swiss meringue, prepared by heating egg whites and sugar over a double boiler to 71°C / 160°F, checked with a thermometer, and whipping them; pasteurized egg whites can also be used. It has a silkier, smoother texture than the Italian method. Because it requires less technique to make, it is common in home baking.
Where It’s Used
“Pipe the buttercream onto the cupcake in a swirl using a piping bag.”
Cooking Tip
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