Meringue Buttercream
By Chelsea SugarPage views: 49312Pair this swiss meringue buttecream recipe up with our red velvet cupcake recipe. Delicious!
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2 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 5 mins
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Serves
24
200g Chelsea Caster Sugar
3 egg whites
250g unsalted butter, softened and chopped
1 tsp vanilla extract
Put the sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°F) on a sugar thermometer.
Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.
if I make 30cm cake how much buttercream to use
CHELSEA SUGAR: This recipe will make enough for a 30cm cake :)
This recipe is really nice! But you do have to work with it quickly. I would recommend putting it in the fridge for a bit, just so it gets a bit firmer.
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