Swiss buttercream
± 450 g buttercream
Easy
30 minutes
15 minutesSwiss buttercream is silky, smooth and lightly sweet. Egg whites and sugar are gently tempered, then whipped to form a glossy meringue and enriched with butter. It’s stable, elegant and perfect for clean finishes. Using Demerara sugar adds a caramel depth and a naturally golden hue, giving the buttercream a richer flavour without compromising its signature smoothness.
Ingredients
Method
- 150 g Woolworths Demerara sugar
- 3 large free-range egg whites
- 250 g salted butter, at room temperature
- 1 t vanilla extract
Method
Ingredients
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
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