Swiss buttercream
Load more
Swiss buttercream
± 450 g buttercream
Easy
30 minutes
15 minutes
Ingredients
- 150 g Woolworths Demerara sugar
- 3 large free-range egg whites
- 250 g salted butter, at room temperature
- 1 t vanilla extract
Method
1. Whisk the sugar and egg whites together in a glass bowl over a saucepan of gently simmering water, taking care that the bottom of the bowl does not touch the water, until the mixture reaches 71°C on a sugar thermometer.
2. Transfer the sugar mixture to the bowl of a stand mixer and beat at high speed until thick and the mixing bowl is cool to the touch.
3. Add the butter 1 T at a time, followed by the vanilla. Beat until the mixture is thick and glossy.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
