Swiss Meringue Buttercream

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♦︎ Lars' Ube Roll Cake (Steven Universe) ♦︎

How to Make Swiss Meringue Buttercream

— Ingredients —

egg whites
6 6 egg whites
granulated sugar
2 cup 400 g granulated sugar
2 tsp 10 ml vanilla
2 cups 454 g butter

— Instructions —

  1. On a stovetop, bring a large pot of water to a simmer.
  2. In a stand mixer bowl, combine egg whites, sugar, and vanilla extract.
  3. Place bowl over the large pot of simmering water. The bowl should be over the steam, creating a seal over the pot, and not touching the water.
  4. Whisk constantly (including the sides of the bowl so no sugar crystals form) until the mixture reaches 160 degrees F (about 71 degrees C). If you don't have a thermometer: the sugar should be fully dissolved, and you should not feel any granules when rubbing the mixture between your fingertips. (Careful - mixture will be hot!)
  5. Attach bowl to stand mixer, and mix at high speed until it triples in volume and cools off to room temperature (about 5-10 minutes). The meringue should be stiff.
  6. Soften butter at room temperature. It should be firm and slightly cool to the touch.
  7. At medium speed, slowly add in the butter, a few cubes at a time.
  8. Mix at high speed until smooth and creamy (about 1 minute).

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