HOW TO MAKE SWISS BUTTERCREAM

Swiss Meringue Buttercream is made by heating the egg whites and sugar in a bain marie until the sugar is dissolved and then whipped until a stiff foam forms. Lastly, it is beaten with butter until smooth and fluffy.

The Swiss Meringue Buttercream icing is light, creamy, delicious and buttery. It does not require a cooked sugar syrup. If you use butter, this icing will not hold up if the temperature gets over 80 degrees F unless you use a hi-ratio shortening. This buttercream can be tinted and used for piping decorations.

Watch the video to learn how to make a smooth, creamy icing and filling that stays soft on a cake, and easy to cut through.

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

For the directions watch the video to learn step-by-step with Dyann how to make a foolproof Swiss Buttercream.