Swiss buttercream

  • Preparation Time5 mins
  • Cooking Time4 mins
  • DifficultyMedium
225ml egg whites, room temperature
300g caster sugar
450g butter, room temperatured
1) Whip caster sugar and egg whites together in a double boiler or bain marie until the temperature reaches 49 degrees C, on an instant-read thermometer, and sugar is dissolved.

2) Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Other recipes with egg

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+