Preparation<\/h4><\/p>\n
Place sugar, egg whites and salt in a large bowl and heat to 70 C \/ 158 F over a gently simmering water bath. Stir and scrape the edges with a rubber spatula every 2 minutes or so – you don’t want the egg white to coagulate. Use a thermometer to measure the temperature.<\/p>\n
As soon as the mixture hits the right temperature, transfer it to a clean mixer bowl immediately. Beat it with a whisk on medium-high speed, until you have a stiff meringue. Keep beating the meringue until it has cooled down below 30 C \/ 86\u00a0F.<\/p>\n
If using a stand mixer,\u00a0swap the whisk attachment for a mixing paddle. Turn the mixer on the\u00a0lowest speed (this is very important!) and add the butter slowly, one heaped tablespoon at a time. Make sure your butter is really soft – you should be able to cut through it with a\u00a0knife effortlessly. We must ensure that the meringue and the butter are at equal temperatures – that will make the water-based egg white and the fat-based butter emulsify (mix together) more quickly, while\u00a0losing a minimum of the volume of the air bubbles in the meringue.<\/p>\n
Then comes the easy part: Sit back and wait! Keep the mixer on the lowest setting. Don’t panic if the mixture looks liquid or curdled. The buttercream will go through what I call the “cottage cheese” stage. And soon afterwards, it should emulsify beautifully and look like a fluffy buttercream.<\/p>\n
Once it has reached this stage, you can turn the mixer on high again and beat your buttercream on medium-high for 5-10 minutes, to incorporate some more air. You will notice it will get a lot lighter in color.<\/p>\n
Your buttercream is done! Now you can add color and flavors of your choice.<\/div><\/p>\n
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The moment when SMBC emulsifies… it’s like magic, every time!<\/p>\n
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![\"Swiss](\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-swiss-meringue-buttercrean-rezept-titelbild.jpg\")
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